Description
Preserved lemons are a classic Moroccan ingredient made by fermenting whole salted lemons in their own juice. This simple method transforms tart lemons into soft, intensely flavorful condiments that add a unique tang and saltiness to a variety of dishes including tagines, salads, and sauces. This recipe uses kosher salt and Meyer lemons (or regular lemons if unavailable) and requires a lengthy fermentation period at room temperature to develop the signature soft texture and complex flavor.
Ingredients
Scale
Preserved Lemons
- 7 to 10 Meyer lemons (or regular lemons if Meyer lemons are unavailable)
- 1 to 2 additional lemons for juicing
- Kosher salt (generous amount, approximately 1 to 2 tablespoons plus additional for layering and topping)
Instructions
- Prepare the jar: Select a large canning jar just big enough to fit 7 to 10 lemons (about 32-ounce jar). Pour 1 to 2 tablespoons of kosher salt into the bottom to start the layering process. Using a jar with a rubber gasket is recommended to prevent lid corrosion.
- Clean the lemons: Rinse and scrub all the lemons thoroughly. Set aside 1 or 2 for juicing later.
- Slice the lemons: Cut a thin slice off both ends of each lemon to create a flat bottom. Stand each lemon upright and make two lengthwise cuts almost all the way through, forming quarters but leaving the base intact to keep the lemon whole.
- Salt the lemons: Pry open each lemon gently without detaching the sections. Insert about a tablespoon of kosher salt into each crevice, then close the lemon back up to trap the salt inside.
- Pack the jar: Place a few salted lemons into the jar. Use a muddler, pestle, tongs, or sturdy spoon to press down firmly to release their juices. Continue adding lemons, pressing down firmly to pack tightly and ensure the lemons are submerged in their own juice. If the juice does not cover the lemons completely, squeeze juice from the reserved lemons on top to cover. Add more salted lemons if space remains.
- Top and seal: Pour 2 tablespoons of kosher salt over the packed lemons, adding any optional flavorings if desired. Seal the jar tightly and store it at room temperature in a pantry or similar location.
- Ferment: Let the lemons ferment for at least 3 weeks, ideally longer until the rinds soften significantly. During the first two weeks, gently shake the jar once daily, turning it upside down to redistribute the juices and salt.
- Use: When ready, you can use the entire lemon or commonly scoop out the pulp and use just the peel. Optionally rinse the peels to reduce saltiness, although this is not necessary.
Notes
- Use a jar with a rubber gasket to prevent corrosion from the salt.
- If Meyer lemons are unavailable, regular lemons work well as a substitute.
- Fermentation time can vary; longer fermentation results in softer rinds and deeper flavor.
- Shaking the jar daily during the first two weeks helps distribute salt and juices evenly.
- Preserved lemons can be stored in the jar for many months in the refrigerator after fermentation.
- Only the peel is traditionally used, but the flesh is also edible.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Preserving
- Method: No-Cook
- Cuisine: Moroccan
Keywords: preserved lemons, Meyer lemons, Moroccan recipe, fermented lemons, lemon condiment, lemon preservation
