166min 4 ppl
Preserved Lemons
26 minutes
4 people
Easy≤30 min & ≤6 steps
26 min · 5 steps
Easy: ≤30 min and ≤6 steps
About this dish
Whole lemons packed in salt and their own juice until the peel turns silky and intensely fragrant, a slow-cured staple of Moroccan cooking.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Unwaxed lemons6
- Lemon juicefreshly squeezed, to top up the jar250 ml
Spices & Seasonings
- Fine sea salt100 g
- Cinnamon Stick1
- Cloveswhole3
Utensils
- Chopping board
- Sharp knife
Method
1
Wash the lemons well and pat dry.
Approx. 3 minutes
2
Cut each lemon into quarters, leaving them attached at the base so they open like a flower.
Approx. 5 minutes
3
Pack the fine sea salt into the cut surfaces of each lemon, then pack the lemons tightly into a sterilised jar, tucking the cinnamon stick and cloves between the layers.
Approx. 10 minutes
4
Press down firmly on the lemons to release their juices, then pour over the lemon juice until the lemons are fully submerged.
Approx. 5 minutes
5
Seal the jar and leave in a cool, dark place for 3 to 4 weeks, shaking gently every few days, until the peel is completely soft.
Approx. 3 minutes
