Preserved Lemons
A Moroccan dish made with slightly lemons and lemon juice, simmered on the stove.
20 min · Serves 8 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 5 min · 20 min total
- easy
- 1
Bring 1 1/2 quarts of water to a boil. In cold water, scrub lemons of any dirt or wax. Add lemons to water and bring back to a boil. Cook until softened for 3 minutes.
- 2
Remove with a slotted spoon and set aside to cool. Cut each lemon lengthwise leaving them attached at the stem.
- 3
Sprinkle 1 Tbs. salt into the center of each lemon. Place 1 Tbs. salt in the jar and pack the lemons into the jar.
- 4
Pour enough lemon juice to cover the lemons leaving ½” of headspace. Seal the jar tightly and keep in a cool, dark area.
- 5
Rotate jar once a day for five days. Do not refrigerate until opening the jar. Lemons will keep fresh up to a year in the refrigerator.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
