Moroccan Preserved Lemons Recipe

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15 mins (prep 15)
10 ingredients
Moroccan preserved lemons are an absolute necessity to complete dishes from salads to tagines (stews). Extremely easy to make, adding a unique flavor and texture to the dish, I have kept preserved lemons for as long as a year in the 'fridge without any problem. After all, you're basically talking about lemon juice and salt. But you can 'sweeten' the product by the addition of a few simple ingredients. I usually make these a half gallon at a time, but it is the way you produce the quantity that will dictate the quality of the final product. You can use a Mason or Ball jar, but I prefer the spring clip glass top with the sturdy rubber gasket because the acid and salt are not friendly with the metal, long term

Categories:  quick-and-easy , quick , moroccan ,
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  • lemons - select the finest, firmest, blemish-free you can find. the
  • number depends on the size of the lemons and the size
  • of the jar. buy 4 times the number you intend to
  • preserve. wring every drop of juice from whatever will
  • not fit into your jar. you will need to completely cover all
  • lemons with lemon juice. never use water!
  • peppercorns - 3 - 6, can be black (tellichery is excellent),
  • pink, white or green, or a couple of each, if you
  • have them
  • bay leaf - fresh is really nice, dry will do
  • cloves - 3 - 4 select whole, plump cloves