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Recipe - Preserved Lemons

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Preserved lemons are a quintessential ingredients in Moroccan cooking.  You can buy them in jars from specialty stores, but here is how to make them for yourself.

 
Ingredients

Makes 2 medium sized jars

• 6 medium sized lemons (extra for juice to top up the jars if required)
• 1/2 cup salt
• 6 fresh bay leaves

Method

• Wash and dry 2x 300ml-400ml glass jars.  Choose jars that have a plastic or at the very least a plastic-lined lid.
• Wash and dry lemons to remove any surface dirt.
• Cut lemons into quarters and rub ½ of the salt over the cut edges.
• Stack and push lemons into the jars, cut side down, squeezing out the juice as you go. Add a few bay leaves into the jars as you go. Pack the lemons in as firmly as you can.
• Sprinkle the remaining salt over the top of the jars and add extra lemon juice, if required, to completely cover the lemons.
• Seal the jars and turn a few times to ensure that the salt is dispersed.
• Place in a cool, dark place for at least 6 weeks.  They should reasonably last for 12 months if unopened.
• Once opened, store in the refrigerator.
• To use, remove a lemon from brine and rinse under cold running water. Cut away the flesh and use only the rind.

About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Jars with metal lids are not suitable for this recipe because they will corrode because of the salt and the acid from the lemons.
• You don't have to be too precious about removing the lemon seeds, as you are only going to use the lemon rind anyway.
• Don't be overly concerned about the large amount of salt.  It is only used as a preservative and is washed off prior to using.
• You could leave out the bay leaves altogether if you like, or add other spices to the jar such as:- Peppercorns, Cardamom pods, or Cinnamon quills

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