Moroccan Preserved Lemons
Description
These homemade Moroccan preserved lemons are made with fresh lemons, coarse salt, bay leaves, and fresh lemon juice. After four weeks of fermentation, the lemon peels become soft and develop a wonderful salty, tangy flavor. Use Moroccan preserved lemons to add depth to tagines, couscous, chicken, fish, salads, and more.
Ingredients
- 10 lemons for preserving
- 1 cup coarse salt
- 2 –3 lemons for juicing
- 3 –4 bay leaves
Instructions
- Prep the Jars & Fruit: Sterilize one or two glass jars. Wash and thoroughly pat dry the lemons.
- Cut: Cut a deep cross from the top down each lemon, making sure the quarters remain attached at the base.
- Salt: Gently pull open each lemon and pack one tablespoon of coarse salt into the center.
- Pack: Place the salted lemons into the sterilized jars one by one, pressing down firmly to release their juices. Layer in the bay leaves and sprinkle any remaining salt on top.
- Submerge: Pack the lemons as tightly as possible. Pour in the extra lemon juice until the lemons are completely submerged.
- Ferment: Seal the jar tightly. Store it on your countertop away from direct sunlight. Turn the jar upside down once a week to help distribute the salt and lemon juice evenly. After 4 weeks, the lemon peels should be soft and ready to use!
- Age & Store: Transfer them to the fridge, where they will keep well for up to 1 year.
- Enjoy: Before using, rinse the lemons under cool water to remove excess salt. Discard the pulp and seeds, then finely slice or chop the flavorful peels. Add this brilliant Moroccan ingredient to your favorite dishes!
Notes
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