Preserved lemons

Preserved Lemons are well-known in Morocco and used there very often. In the old days pickling was an affordable method of preserving lemons for use after the season. The earliest recorded recipe was from an 1824 cook book. They are often used in Indian and North African cuisine.

I use the lemons a lot in chicken dishes (not just in the tagine)

Preserved Lemons can also be used with fish dishes. I like to pickle the larger organic lemons as they can have really thick skin, I like to make sure I have the thickest, chunkier skin possible! However, it’s also good to cut some slices thin and put spice on them and keep them in a jar for a short time.

I always like to put my Preserved Lemons in beautiful jars and give them as presents at Christmas or other special occasions.

You can add them in salads or just have them on their own as an appetizer.

I often mix them with olives and have a drizzle of olive oil over them. I serve them on a nice colourful Mediterranean dish to show off – they’re almost like art!

Now let me show you how to make them – it’s really easy:

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Preserved Lemons

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Rating: 5
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Course

Snack

Cuisine

Mediterranean

Prep Time

25 minutes

Passive Time

1 Month

Servings

Lemons

Ingredients

• 5 small Lemons Unwaxed & Washed (use larger ones if you prefer)
• 1.5 Cup Salt or Sea salt
• 1 Cup Water
• 1 Cup Lemon Juice

Course Snack Cuisine Mediterranean Prep Time 25 minutes Passive Time 1 Month Servings Lemons Ingredients 5 small Lemons Unwaxed & Washed (use larger ones if you prefer) 1.5 Cup Salt or Sea salt 1 Cup Water 1 Cup Lemon Juice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Wash the lemons and cut into quarters. BUT - do not cut right through the bottom of the skin.
2. Now hold the quartered lemon in the palm of your hand, and fill with salt . Repeat until they are all done. Put all the lemons in a sterilized jar, making sure they fit tightly together. Add any remaining salt you have.

   
3. Mix the water and the lemon juice, and pour over the lemons. Making sure the lemons are completely covered (add more water and lemon juice if needed) put cling film over the top of the jar, and carefully screw the lid down tightly. This will stop the lid going rusty.
4. Keep in a dark room or cupboard, but for the first three days, return to it and turn the jar upside down from time to time. They should be ready in around one month. I personally like to use them after two months - they improve a little, I feel. They will last a year or more, but that doesn't seem to happen with me around......!

Recipe Notes

When you are ready to cook with the lemons, take one-quarter of a lemon, scoop out the flesh and slice the remaining skin very thinly. This way it will melt away during cooking and you will end up with just the flavour. There is no need to rinse but some people prefer to, or perhaps just cut down on the amount of salt - it's up to you.

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