Preserved lemons are one of the indispensable ingredients in the cuisine of Morocco. They’re sold in the souks, but they’re easy to make at home. Preserved lemons are used with chicken, lamb or fish in tagines and in salads, and have a unique taste that can not be replicated with fresh lemons. 

There are different variations to the recipe (with peppercorns, with bay leaves, with cloves or with cinnamon; even with olive oil, amongst Moroccan Jews), but a very simple, authentic recipe involves only lemons and coarse salt. The important thing is to make sure the lemons or lemon pieces are covered completely with lemon juice.

Utensils:

1 sterile glass jar

 

Ingredients:

4 or 5 lemons

1/4 cup coarse salt

 

METHOD:

                     Prepare the jar and lid:

• Fill with water a large and deep enough pot to hold the jar.
• Immerse the jar in the water and bring to a boil (fill the jar with some of the water so it sumerges). Boil for 10 minutes.
• Carefully remove the jar from the hot water with tongs and let dry.
• Now immerse the lid in the water and boil for 5 or 6 minutes. Remove carefully and let dry.

(You can check here for more information on jar sterilization, or more in-depth from the National Center for Home Food Preservation)

                     Prepare the lemons:

1. Partially quarter 3 lemons lengthwise from top tip to about 1/2 inch from the bottom and place them in the sterile jar.
2. Add the salt, close the jar and shake gently so all the lemon sides are covered with salt.
3. Open the lid and press down the lemons with a wooden spoon to release the juices.
4. Add more salt if necessary and one more quartered lemon if there’s room in the jar.
5. Make sure the lemons are covered in the salty juice, otherwirse add more juice. 
6. Let sit at room temperature for a month, shaking the jar daily to distribute the salty juice.
7. To use, rinse the lemons needed under running water.

 

Notes:

• I like to quarter my lemons all the way through, for ease of use, but the authentic Moroccan method is to partially quarter them
• If you need to add more juice to the jar, always use freshly squeezed juice 
• There’s no need to refrigerate after opening. Preserved lemons will last for up to 1 year