Preserved Lemons Recipe
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
20 servings
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Calories
30 kcal
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Course
Condiments
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Cuisine
Moroccan
Preserved Lemons Recipe
Description
The Preserved Lemons recipe begins with cleaning and quartering large lemons, keeping the base intact. A salt and sugar mixture is spooned into the lemons to draw out moisture and initiate fermentation. The lemons are refrigerated overnight to release their juices. They are then tightly packed into a clean jar and covered completely with lemon juice to ensure full submersion, a critical step to prevent spoilage.
The jar is stored in the refrigerator for at least three weeks and up to six months, during which the lemons soften and their flavors mellow and concentrate. The fermentation imparts a salty and slightly sweet depth to the lemon rind and pulp, transforming their sharp raw citrus taste into a complex ingredient used in cooking.
Preserved lemons are a common component in Moroccan and Middle Eastern cuisines, often added to stews, marinades, and sauces. Before use, excess salt can be rinsed off under cold water. Both the peel and pulp are edible and contribute tangy brightness and umami. Properly stored, the preserved lemons keep for up to eight months in the refrigerator, darkening over time.
Make sure to sterilize the jar before packing and ensure lemons stay fully submerged in juice at all times during storage to prevent spoilage. This keeps the preserved lemons safe and flavorful for long-term use.
Ingredients
- 12 large lemon plural
- 3/4 cup kosher salt
- 2 1/2 tbsp granulated sugar
- 2 cups lemon juice to fill the jar
Instructions
- Scrub the lemons clean, then wash and dry them completely. Cut the lemons into quarters but keep them intact at the bottom. Place the lemons in a large bowl.
- Mix the salt and sugar in a small bowl. Spoon this mixture into the lemons. Cover the bowl of lemons with a plastic wrap and refrigerate overnight for the lemons to release their juices.
- Transfer everything into a clean jar and press to fit as many lemons in one jar as possible. Fill the jar with lemon juice all the way to the top and make sure the lemons are submerged.
- Refrigerate for at least 3 weeks up to 6 months. The lemons are most probably ready in 3 weeks, once they are tender and a bit deflated.
Notes
- Ensure the jar is thoroughly sterilized before packing the lemons to prevent contamination.
- You may need between 1 to 2 cups of lemon juice to completely submerge the lemons in the jar.
- Preserved lemons are suitable for use in recipes such as Moroccan chickpea stew or chicken dishes, adding distinctive citrus flavor.
- Before using, quickly rinse preserved lemons under cold water to remove excess salt.
- The entire lemon, including peel and pulp, is edible after preservation.
- Stored in the refrigerator, preserved lemons keep for up to 8 months, darkening over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Calories | 30kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 4246mg | 177% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 44mg | 49% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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