If like me you love Moroccan cuisine, then this Moroccan Preserved Lemons recipe is for you. One the staples of Moroccan cooking is preserved lemons. You may recall I took a cooking class in Morocco a few months ago and there, in Marrakesh, I not only learnt to make chicken lemon tagine and Moroccan mint tea but I was also told by the locals how to make my own preserved lemons. I had never preserved anything before, but found preserving lemons is easy, delicious and gratifying — I love making things like this from scratch. Preserved lemons can be stored in the fridge for at least 6 months!
- 4 organic lemons
- Half a cup of rock salt
- An extra lemon for juicing
- 250 ml boiled cooled water
- Thoroughly clean the lemons.
- Trim the ends off and quarter each lemon, slicing them down just over ¾ of the way to leave the slices attached at the end.
- Fill each lemon with one teaspoon of salt.
- Sterilise your jar in boiling water, then place two teaspoons of salt into the bottom. Place a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon.
- Firmly press the second lemon down on top of the first lemon.
- Repeat the same process with the remaining lemons. Add a teaspoon of salt on top of the last lemon.
- The jar should be halfway full with lemon juice and salt. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point.
- Pour the boiled/cooled water into the jar to fill it to the top.
- Close the jar and let it sit at room temperature for 3 days, shaking it and rotating the jar a few times per day. After 3 days transfer the jar to the fridge and let it sit for at least 3 weeks before using.
Have you ever made preserved lemons? Do you make your own pickles?