Preserved lemons have been a long-standing staple condiment in North African and South Asian cuisines, and over the past few years have slowly been gaining popularity as an ingredient in the United States. These mouth watering lemons pack a ton of flavor and can truly transform an ordinary chicken dinner into a show stopping home cooked meal.
How to Make Moroccan Salt Preserved Lemons At Home
Course: Fermented FoodsCuisine: MoroccanDifficulty: EasyServings
32
ozPrep time
10
minutesThese mouthwatering preserved lemons pack a major punch of flavor. Ready in about four weeks. This recipe calls for measuring in grams, which requires a kitchen scale. Don't have one? This is the Escali Digital Food Scale that I use now. I love it!
Ingredients
4-5 lemons (Meyer lemons, preferred)
1/4 cup non-iodized salt (kosher or sea salt
Juice from 1 extra lemon (if needed)
Directions
- Wash fermentation equipment in warm, soapy water.
- Wash lemons in cool water.
- Cut the ends off the lemons (they don't ferment well). Slice each lemon into quarters—but not all the way through—so the lemon opens like a flower and stays intact at the base.
- In a large bowl, pack the crevices of the lemons with salt. Fill each lemon with salt until all the salt is used up.
- Add a tablespoon of salt to the bottom of a clean wide-mouth jar. Pack the lemons in that jar 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 one lemon 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 3-4 weeks. They will darken the longer they cure.
- Once the rinds are soft and translucent, store in the fridge and use as needed. Rinse off any excess salt and brine before using the preserved lemons in recipes. Keeps for up to a year in the fridge. Enjoy!
- Tips & Notes:
- After fermentation, only the rind is typically used in dishes; rinse well before using to remove excess salt.
- Try adding finely chopped preserved lemon rind to dressings, grain bowls, pasta salads, or roasted veggies or chicken.
- Always use non-iodized salt to avoid interfering with fermentation.
Notes
- Don't forget to take pictures and please share your creations with us @beniciafermentory
