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Moroccan

Preserved Lemons

Salt-cured lemons that transform after a month into something deeply fragrant and complex. Essential in tagines.

15 min
Total time
24
Servings
15 min
Prep
0
beginnersnackvegangluten-free
Source: Famishly Kitchen

Ingredients

24 servings
  • 8 small lemons
  • 120 ml kosher salt
  • 1/2 cup extra lemon juice
  • 2 bay leaves
  • 5 ml black peppercorns

Make it your way

Instructions

Plan my prep
  1. Step 1.Quarter lemons most of the way through. Pack with salt.
  2. Step 2.Layer in a sterilized jar with bay leaves and peppercorns.
  3. Step 3.Press down firmly. Add extra lemon juice to cover.
  4. Step 4.Seal and leave at room temperature 4 weeks, shaking daily.
  5. Step 5.Only the rind is used - rinse and discard pulp.

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