Moroccan Preserved Lemons
Moroccan preserved lemons have satiny peels and intense citrus flavor without the sharp, puckering notes. Eat them whole or use them in other recipes!
Servings: 6
Ingredients
- 10 large Meyer Lemons or Eureka (See Note 1)
- 1 tsp ground fennel seeds
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1 cup sea salt or kosher salt (See Note 2)
Instructions
- Whisk the spices into the sea salt.
- Wash and dry the lemons. Cut an X into 6 lemons: starting from one end, slice lengthwise downward almost to the base, turn the lemon 90 degrees and repeat, keeping the quarters together. Push the seasoned salt into the lemon.
- Pack the lemons as tightly as possible into a clean, airtight jar (I use mason jars or canning jar with lids). The less space there is between the lemons the better and it will make for a more attractive presentation. Make sure to then cover the lemons with juice from remaining 4 lemons and let the spices settle.
- Store in a cool, dark place. The lemons will soften slightly and juice will be released. OPTIONAL: After 5 days add as many more additional salted lemons as will fit into the jar (See Note 1). Pack the lemons so tight that they won't dislodge as they soften and preserve. They will be ready after one month of preserving.
- Rinse the brine off of the lemons prior to use. Refrigerate after opening.
Notes
- The thicker the skin of the lemon, the longer to it will take to preserve. Meyer lemons are best in the States as they are sweeter and thin skinned. I can usually get about 3 more lemons squeezed in after the initial 5 day process.
- You must use sea salt or kosher salt, not table salt, as table salt is too harsh.
- NUTRITION is for 1 lemon: Calories 6kcal, Sodium 200mg, Potassium 6mg, Vitamin C 2.9mg
Nutrition
Serving: 1g | Calories: 6kcal | Sodium: 200mg | Potassium: 6mg | Vitamin C: 2.9mg