Preserved Lemons

Preserved Lemons

Preserved Lemons

When I tried these at first I wasn’t sure but after the initial test I couldn’t get enough of them. They are a Moroccan staple and can be found on every street corner. I use them in so many different things now. Zesting up couscous or folding through salads, they also work incredibly well in Tagines, finely diced and added a the end to give the whole dish a kick.
It is hard to give exact measurements for a recipe like this. It depends entirely on how many of these you want to make. How big your jars are. How big the lemons are. I will say that I made two, two litre jars, each jar housed about 6/7 small lemons. Also to save a little time and cash I cheated and used pre-juiced lemon juice but you can squeeze your own if you are so inclined.

10/15 lemons
2 Cinnamon Sticks
4 Bay Leaves
Sea Salt
Lemon Juice

-First sterilize your jars but placing them in a 100° oven for 20 minutes without their seals. Place the seals in some boiling water for ten minutes. When handling don’t touch anywhere near the rim of the jar with your hands, use tongs or a clean dish cloth.
-Cut a cross in the top of each lemon, cutting almost down to the base but leave a little bit attached.
-Using your hands (you can wear gloves if you like) force large bunches of salt down into the cuts and into contact with the flesh. You want at least a tablespoon of salt in each lemon.
-Force the salted lemons into the jar as tightly as they will go. The tighter the better. Don’t fill the jars more than 1cm below the rim.
-Once your jar is full add in one cinnamon stick broken in half and two bay leaves.

Preserved Lemons
-Next fill the jar with the lemon juice to 1cm below the rim.
-Seal the jar tightly and store in a cool, dry place. Your lemons should be ready to go after about four to five weeks.


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