How to Make Moroccan Salt Preserved Lemons At HomeCourse: Fermented FoodsCuisine: MoroccanDifficulty: Easy
These mouthwatering preserved lemons pack a major punch of flavor. Ready in about four weeks.
10 small lemons
250 grams sea salt
Juice from 2 extra lemons (if needed)
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Wash lemons in cool water, and weigh out 250 grams of salt in a bowl.
- Cut the ends off the lemons (they don’t ferment well). Then starting at one end, cut each lemon into quarters, without cutting all the way through.
- In a large bowl, pack the crevices of the lemons with salt. Fill each lemon with salt until all the salt is used up.
- Move the lemons to a clean large jar. Pack the lemons in as tightly as possible. Lemon juice will be released in the process.
- Once the jar is full make sure all the lemons are submerged in lemon juice. If you need to, juice two lemons and add the juice to the jar.
- Place a lid on the jar and allow the lemons to cure at room temperature for at least 4 weeks. They will darken the longer they cure.
- Once opened, store in the fridge indefinitely. Rinse off any excess salt and brine before using the preserved lemons in recipes.