Preserved Lemons Recipe
Salt-preserved lemons feature tender peels ideal for enhancing Moroccan dishes, stews, and salads.
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Instructions
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Remove the stem ends from lemons.
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Quarter each lemon lengthwise, leaving approximately 1/2 inch of rind at one end to keep the fruit connected.
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Squeeze the juice from each lemon quarter into a large bowl.
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Sprinkle the inside of each juiced lemon with kosher salt, using about 1 tablespoon per lemon and working it into the flesh.
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Pack the salted lemons tightly into a sterilized quart-size glass jar, compressing them to release additional juices.
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Pour the collected salty lemon juice over the packed lemons; add more lemon juice if necessary to cover completely, then sprinkle with an additional teaspoon of salt.
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Seal the jar and store it in a cool, dark location for 7 days, shaking and turning daily.
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During the first week, specifically after 2-3 days, open and compress the lemons further to ensure they remain fully submerged; add another lemon if space allows.
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Transfer the sealed jar to the refrigerator; the lemons will be preserved and ready for use when the rinds are soft, typically in about five weeks, and can be stored for up to a year.