Moroccan Preserved Lemons

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Preserved lemons are an essential ingredient in Moroccan cooking. From stews to salads, preserved lemons are used in a wide variety of north African dishes, including the ever so popular chicken tagine with green olives and preserved lemons. Though Moroccan preserved lemons are widely available in gourmet and specialty markets, the recipe is simple enough to be made at home and far more economical that the store bought products. Why pay $10 for a small jar of preserved lemons when you can make 4 times as many for the same price?

There are countless recipes for preserved lemons, but mine is rather simple. I got it from my friend’s aunt when I traveled to Morocco last summer. I suggest that you use organic or unwaxed lemons. The number of lemons needed varies depending on the size of the jar you use. Essentially, you want the lemons to be squished together. I generally use 3 lemons per pint size mason jar.

Moroccan Preserved Lemons

Lemons, cleaned and thoroughly scrubbed
Kosher salt
Peppercorns and bay leaves (optional)
2 tablespoons of oil
A sterilized canning jar

Start by placing a heaping tablespoon of salt at the bottom of the jar.

Snip the stem tips from the lemons. Split each lemon in half vertically without cutting all the way. The lemons should remain attached at the base. Make another cut as if you were going to quarter the lemon, still keeping it attached at the base.

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Pack a tablespoon of salt into each lemon and place the lemons one by one in the canning jar, squishing them together. Cover with a little more salt. Add the spices you desire. I use bay leaves and peppercorns. Some people add cinnamon sticks as well. Then, cover with warm water and finish with 2 tablespoons of oil. The oil protects the lemons from oxidation.

Seal the jar and let the lemons cure at room temperature in a dark place for a month.

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