Preserved Lemons

Preserved lemons have an intense flavor and their tender rind has an almost jam-like consistency.

5 from 8 votes

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Prep Time: 15

Total Time: 15

Servings: to 6 preserved lemons (12 to 18 servings)

Calories: 21kcal

Author: Pat Nyswonger

Ingredients

4-6 lemons depending on the size of the jar you choose
4-6 tablespoons sea salt
Juice of 4 additional lemons

Instructions

Wash and scrub the lemons. *See Notes
The classic Moroccan way is to cut each lemon in quarters but not right through, so that the pieces are still attached to the stem end. Then, stuff each lemon with a tablespoon of salt and squeeze it closed. Put them in a sterilized preserving jar, pressing them down so that they are squashed together, and close the jar.
Leave the jar sitting on the counter top for 3 to 4 days, turning them upside down/right-side up at least once every day.
After 3-4 days open the jar and press the lemons down firmly, the lemons will be softened somewhat and will give up some of their juices.
Juice 4 fresh lemons and pour the juice over the top and smash down again so that the lemons are completely covered with juice.
Close the jar and leave in the refrigerator for at least a month, the longer they are left to ferment the better flavor will be.
Before using, rinse the lemon peel under cold water to get rid of the salt. If you will be using the pulp you may need to adjust the seasoning in the dish to allow for the saltiness of the pulp.

Notes

Most lemons will have a waxy food grade film covering them.
To remove the waxy film from the lemons, place them in a single layer of a colander and pour boiling water over them. Then, holding the lemons, one at a time, under cool running tap water scrub each lemon. Pat dry with paper towels and you are ready to make your preserved lemons.
The lemons should sit on the counter top for 3-4 days, turning at least once per day.
After 4 days, juice 4 fresh lemons and pour over the top of the lemons. Cover with a lid and refrigerate for 1 month.
The longer the lemons sit in the fridge the better they will be.
The entire lemon can be eaten.
I used my meat mallet to press the lemons down firmly.
As you use the lemons, keep the remaining lemons pushed down and covered with juice. Add additional juice as necessary.
Preserved lemons will keep at least a year in the refrigerator.

Recommended Products

Bormioli Rocco Glass Fido Jars - 33.¾ Ounce - 1 Liter - with hinged hermetically Sealed Airtight lid for Fermenting, Canning, Preserving, With Exclusive Paksh Novelty Chalkboard Labels Set (2 Jars)

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