A Zingy Preserved Moroccan Lemons Recipe
Preserved lemons are a fantastic way of enhancing so many dishes, used as a condiment, they add a flavour profile that is sharp, sour, salty and intense. A condiment used throughout the Middle East, they are fantastic accompaniments to meat and oily fish. You can incorporate them into a tagine or any stew to add a vibrancy to the dish. If we are making couscous we chop them finely and add them in to provide a burst of flavour. The possibilities are endless for this very versatile condiment – they will add a zing to any dish.
It is important that you use unwaxed lemons. Supermarket lemons are often coated in wax to help preserve them on the shelf but, as you eat the lemon rind, you don’t want nasty chemicals in your preserve. The wax won’t actually harm you but it’s much better to remove it. If you can’t get unwaxed lemons, pour some boiling water over the lemons, to melt the wax, and scrub the lemon exterior to remove it.
It’s easy to make preserved lemons, you just need two ingredients and a bit of time. The process works by letting the salted lemons ferment in their own juice.
Preserved Moroccan Lemons Recipe
Equipment Needed
A clean, sterilised jar that can accommodate all your lemons.
A weight to press down the lemons in the jar.
Preserved Moroccan Lemons Ingredients
10-12 unwaxed lemons, washed
6 tbs crystal salt (known as kosher salt)
Method
Sterilise the jar by adding boiling water to it and then letting it stand. Empty the jar. You can either let it cool or put it into the oven on very low heat to dry out.
Although most recipes recommend preserving the whole lemon by slicing into quarterd but not cutting through the base completely, we recommend chopping the lemons. You can choose to cut in half, quarter and eighths. This makes it easier to pack them into a jar.
Put salt in a bowl.
Dip each piece of lemon into the salt making sure the entire surface is covered in salt.
Place the lemon pieces in the jar.
Keep adding the lemons until the jar is full.
Press down to extract lemon juice.
When the jar is full, find a weight to press the lemons down ensuring that they are fully covered in salty juice. If you don’t have a weight, you can use a plastic bag with water inside, tied in a knot, to push the lemons down.
It is really important to keep the lemons pressed down in the juice. Any exposure to air might result in mould forming.
Close the lid and wait. After around three weeks or so, the lemons will be ready to use. You can eat the whole lemon, peel and all, because they will have softened. They should last several months, even up to a year, but we bet you’ll finish them sooner.
Latest Recipes
- Brussels Sprout Kimchi Recipe
It is well known that Brussels sprouts are not the greatest vegetable in the world. But our Brussels sprout kimchi recipe makes them utterly delicious! - How To Make Miso Paste
Miso is an essential ingredient in Japanese cuisine. You can make your own miso which is really tasty. Here’s how to make miso paste. - Making Wine from Grapes
Making wine from grapes is great fun, especially if you have access to a vine. Here’s our method! - Damson Preserve Recipe – Damson Jam
Damson jam is one of the most delicious preserves of autumn. Here’s our easy-peasy damson preserve recipe - Fermented Red Onions Recipe
Red onions are really easy to ferment and they taste delicious – sour and crunchy. Here’s our fermented red onions recipe.
