Moroccan Preserved Lemons
DIY preserved lemons for use in Moroccan cooking
Servings 5 Lemons
Calories
Equipment
- Veggie Workstation (cutting board, chef knife, discard bowl, damp towel)
- Glass jar with tight fitting lid
Ingredients
- 5 quartered and de-ended Meyer lemons
- 3 T Kosher salt 2T the first day, 1T the second
Instructions
- Since I use lemons from my tree, the sizes vary; and since I have a Meyer Lemon tree the taste is sweeter than other lemons. I start by washing the skins of my lemons with a veggie brush.
- Then trim the ends from the lemons without exposing the flesh (should see the pitch only). Quarter the lemon lengthwise just past 3/4s of the way down so the pieces are still attached at one end.
- Sprinkle the inside of the lemons with a generous pinch of salt, using a total of 2T salt for the whole batch. Place in a clean lidded glass jar in the fridge overnight so they release their juices.
- The next day, pack the lemons and juice tightly into a 750-ml jar, and sprinkle each layer of lemons with additional salt. Press the lemons tightly into the jar so that they release more juices, and so that the lemon juice and salt combines into a brine that completely submerges the lemons.
- Make sure all lemons are fully submerged and lid the jar. (If needed, place a weight over the lemons.) Allow the lemons to ferment at least one month, before trying them. Lemons should ferment long enough so that the pith loses its bitterness.
- Date the batch and place in the fridge. Every couple of days open the jar and push the lemons down to release more juice. If there is room, add another lemon and another teaspoon of salt on top.
- Occasionally, I rearrange my jar so that the older lemons are on top. I keep a jar in the fridge along with other condiments I use.
Notes
The flesh of preserved lemons is bright, salty and citrusy, and can be used to make sauces or in vinaigrettes.
While the flesh is nice, the rind is particularly valued, and it loses bitterness during fermentation leaving a pleasantly tart, salty, floral flavor that is well-suited to a variety of dishes.
For additional flavor you can add cinnamon sticks, hot chilis, bay leaf and black pepper to the lemons as they ferment.
Preserved lemon is a traditional Moroccan condiment where its sour + salty flavor adds a distinctness to classic tagines, roast chickens and other meals.
Most recipes say to not cut the lemon into quarters, but leave the pieces together by not cutting all the way through. I do not understand why, so experiment time. I quartered one batch to see what happens. My view is that it did not matter to the end result.
