How to make Moroccan preserved lemons

How to make Moroccan preserved lemons

How to make Moroccan preserved lemons

Added to dishes as a refreshing, tangy ingredient or garnish, preserved lemons are essential to the cooking of tagines. You can buy jars of ready-preserved lemons in specialist shops and some supermarkets, but it is worth making your own.

INGREDIENTS



  • 10 organic, unwaxed lemons, preferably the small, thin-skinned Meyer variety
  • 10 tablespoons of sea salt
  • freshly squeezed juice of 3–4 lemons

Makes 1 large jar

How to make Moroccan preserved lemons

METHOD


Wash and dry the lemons and slice the ends of each one. Stand each lemon on one end and make two vertical cuts three-quarters of the way through them, as if cutting them into quarters but keeping the base intact. Stuff 1 tablespoon salt into each lemon and pack them into a large sterilized jar. Seal the jar and store the lemons in a cool place for 3–4 days to soften the skins.

Press the lemons down into the jar, so they are even more tightly packed. Pour the lemon juice over the salted lemons, until they are completely covered. Seal the jar again and store it in a cool place for at least 1 month. Rinse the salt off the preserved lemons before using it.

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