Preserved Lemon
 
Prep time
Total time
 
Classic.
Recipe By:
Cuisine: Moroccan
Serves: 6 lemons
Ingredients
  • 12 organic lemons
  • 1 cup course sea salt
Instructions
  1. Cut 6 of the lemons in half, cross-wise, and then on the cut side make a cross almost to the tip of the lemon. Open slightly and fill with salt.
  2. Place the lemons in a sterilized glass container and cover with the remaining salt. Squeeze the remaining lemons and add the juice to the jar. Press down firmly so that the lemons on the top are submerged.
  3. Place in a dark cupboard for one month. Shake every few days. Store in the refrigerator for up to 6 months.
Notes
The pulp is discarded and just the rind of the lemons is used in Moroccan cooking. In the photo I’ve added bay leaves and Thai dried hot peppers to really spice it up!
Recipe by The Gardener Cook at https://www.thegardenercook.com/moroccan-preserved-lemon-harissa-and-ras-el-hanout/