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Moroccan Spiced Preserved

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Ingredients

Adjust Servings:
2 quarts mason jars (glass jars are better)
8 unwaxed lemons
1/3 cup sea salt fine grain
2 cups unsweetened lemon juice
1 cinnamon stick
1 bay leaf
3 - 4 whole cloves
5 coriander seeds
4 black peppercorns

Nutritional information

36.9
Calories
2 g
Calories From Fat
0.3 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
4650.2mg
Sodium
16.8 g
Carbs
5.3 g
Dietary Fiber
1.5 g
Sugars
1.5 g
Protein
1064g
Serving Size (g)
1
Serving Size

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Moroccan Spiced Preserved

Features:
    Cuisine:

    These lemons are the real deal. I put them in a tajine and got the thumbs up from my egyptian husaband and moroccan friends! thanks for posting

    • 43220 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Moroccan Spiced Preserved Lemons,Preserved lemons add an unique flavor to many Moroccan & North African dishes. They are easy to make & they store for a long period of time.,These lemons are the real deal. I put them in a tajine and got the thumbs up from my egyptian husaband and moroccan friends! thanks for posting,These were so easy and do add a lot of flavor. Used in Chef #510313’s Recipe #251933 and was surprised at how well the flavor of the lemon came through with out over powering. Looking forward to next trying them in Recipe #314950. Thanks so much for the post.


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    Steps

    1
    Done

    Pour the Lemon Juice in a Large Glass Jar Then Add the Spices & 1 Tablespoon of Sea Salt.

    2
    Done

    Slice the Lemon 5 Times, from Top to Bottom, Leaving 1/2 Inch at Both Ends. Squeeze Open Each Slit & Add a Generous Amount of Sea Salt Into Each Opening. Gently Reshape the Fruit When You Are Done. Repeat For Each Lemon.

    3
    Done

    Pack the Lemons Into the Jar, Pressing Them Down to Release Their Juices & to Make Room For the Remaining Lemons. Add Any Remaining Salt to the Jar. Cover the Lemons the Rest of the Way With Water Then Seal With a Lid, Leaving Some Air Space at the Top.

    4
    Done

    Let Ripen For at Least 30 Days in a Warm Place. Shake the Jar a Couple Times a Week to Distribute the Salt & Spices.

    5
    Done

    Preserved Lemons Do not Need to Be Refrigerated & Will Keep Up to a Year. the Pickling Juice May Be Used 2 or 3 Times Over a Year's Time, Simply Add Any Unused Rinds to the Jar After Sprinkling With Salt.

    6
    Done

    to Use: Rinse With Running Water Then Remove & Disregard the Pulp (optional, My Husband Likes the Pulp).

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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