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 HomeCourse: Fermented FoodsCuisine: MoroccanDifficulty: Easy
These 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!
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. Enjoy!
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