Preserved Lemons

Preserved Lemons

Makes 2 quarts
A Moroccan kitchen staple, preserving lemons results in a silky texture and mellow citrus flavor. To use, simply discard the flesh and pith, and use the rind to add mellow citrus flavor to couscous, tagines, stuffing, risotto, pastas, sauces and vinaigrettes.
  • 1 cup kosher salt
  • 16 organic lemons
  • 2 teaspoons whole cloves
  • 2 teaspoons black peppercorns
  • 2 teaspoons coriander seeds
  • 2 cinnamon sticks
  • 4 bay leaves
  • 1 cup lemon juice
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Wash 2 quart jars in hot soapy water, rinse and dry well. Place three tablespoons of salt in each jar. Slice off the top and the tip of each lemon. Cut each lemon into quarters, but don't cut all the way through the lemon. Make sure the lemon is still attached at the bottom. Open the lemon and sprinkle the inside and outside generously with salt. Place the lemons in the jar, packing them tightly to squeeze out any juice. Sprinkle spices over each layer of lemons. Add more lemon juice so the lemons are completely covered and the jar is filled with juice. Add four tablespoons salt to each jar. Seal the jar and shake to mix well.

Store in a cool dark place, turning the jar upside down every couple of days for 1 week. Refrigerate lemons and let them sit for 2 more weeks, turning every couple of days.

To use a lemon in a recipe, remove a whole lemon from the jar, rinse off any salt and remove the pulp and any seeds. Slice the softened lemon peel and it's ready to use.
Nutritional Info: 
Per Serving:.
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