Preserved Lemons are so easy to make and perfect for using in Moroccan recipes or as a topping on salads. This recipe is takes time to make but is a great way to use up lemons!
Are Preserved Lemons Easy To make?
I have a mini confession to make. I love ridiculously dumb jokes. You know…jokes like…
What do you call a frog with no hind legs? -Unhoppy
Why can’t boy ghosts have babies? -Because they have hallo-weenies!
Obviously this makes me a great person to have at parties as I can entertain the children while everyone else drinks too much. And as you all know…when life hands you lemons, you are supposed to grab a bottle of vodka, hunker down, and make the good kind of lemonade! But that’s not the only thing you can do with a crap ton of lemons. You can also make Preserved Lemons! Preserved lemons are a big part of Moroccan dishes. I promised I would share how to make your own preserved lemons at home, and here they are. While it takes a month for them to be ready, the process could not be any easier!
How To Make Preserved Lemons
You will need a large jar with tight fitting lid (that has been sterilized by immersion in boiling water and left to drain), 20 unwaxed lemons, a bunch of sea salt, and water.
First, clean your lemons! We only want clean, scrubbed, and dried lemons.
Then cut off the top and bottom of each lemon.
Stand lemon on one end and make two vertical cuts a third of the way through the lemon.
Stuff lemon with sea salt.
Once lemon is full of salt, stuff lemon into the jar. Continue this process until the jar is full. Once you have filled the jar, close the top and place in a cool place for 3-4 days to soften the lemon skins. I left mine in the fridge for 4 days.
Then juice the remaining lemons and pour into jar over salted lemons. Your goal is to get half the jar full of lemon juice. This may take more lemons than originally stated in the ingredients. But for me it took 11 lemons to fill the jar and 9 lemons to cover half way with juice.
Fill the jar the rest of the way with water, until the water covers the tops of the lemons. Seal the jar and store in refrigerator for 1 month. After one month, you will have created Preserved Lemons!
Use in many moroccan dishes or as a delicious garnish on top of salads.
Preserved Lemons
Ingredients
- 1 large jar with tight fitting lid, that has been sterilized by immersion in boiling water and left to drain
- 20 unwaxed lemons, possibly more lemons
- sea salt
- water
Instructions
- First, clean your lemons! We only want clean, scrubbed, and dried lemons.
- Then cut off the top and bottom of each lemon.
- Stand lemon on one end and make two vertical cuts a third of the way through the lemon.
- Stuff lemon with sea salt.
- Once lemon is full of salt, stuff lemon into the jar. Continue this process until the jar is full. Once you have filled the jar, close the top and place in a cool place for 3-4 days to soften the lemon skins. I left mine in the fridge for 4 days.
- Then juice the remaining lemons and pour into jar over salted lemons. Your goal is to get half the jar full of lemon juice. This may take more lemons than originally stated in the ingredients. But for me it took 11 lemons to fill the jar and 9 lemons to cover half way with juice.
- Fill the jar the rest of the way with water, until the water covers the tops of the lemons. Seal the jar and store in refrigerator for 1 month. After one month, you will have created Preserved Lemons!
- Use in many moroccan dishes or as a delicious garnish on top of salads.
Notes
Nutrition
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