Moroccan Preserved Lemon

All you need to prepare this Moroccan Preserved Lemon would be the lemons, coarse salt, and a sterilized jar or two. So what are you waiting for?

this For later use

Whipping up a batch of zesty preserved lemons is a breeze! This classic way we describe here only requires two ingredients and a handful of minutes from your busy schedule. Let those lemons kick back and soak up the goodness for a month or more before you dive into their citrusy awesomeness!

Moroccan Preserved Lemon

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• Author: EsmeSalon
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 20 Minutes
• Category: Side Dishes
• Method: Easy
• Cuisine: Moroccan
• Diet: Vegan

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Description

Experience the exotic twist with Moroccan Preserved Lemon – your secret ingredient for remarkable flavors.

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Ingredients

• Lemons
• Salt

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Instructions

1. Wash lemons in hot water to be rid of any wax (if bought at a store)
2. Cut in half and slice.
3. Put a layer of course salt at the bottom of a sterilized jar.
4. Layer the lemon, alternating with a layer of salt.
5. When the jar is full, press the Lemons down to extract the juice.
6. Top up with lemon juice.
7. I like to seal the jar with a piece of parchment between the lid and jar to avoid rusting the lid.
8. Label and store in a cool place.
9. Use whenever lemon is required.
10. The flavor intensifies, so use it with caution.
11. As you can see, this jar dates to 2017.

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Notes

Prepared, tried, and tested by Dee from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs

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Preserved lemon or lemon pickle is a condiment that is common in the cuisines of the Indian subcontinent and Morocco. It was also found in 18th-century English cuisine.

It is also known as “country lemon” and leems. Diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

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