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preserved lemons in a jar
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5 from 1 vote

How To Make Moroccan Preserved Lemons

Beautifully preserved Moroccan lemons.
Prep Time30 mins
Total Time33 mins
Course: Other
Cuisine: Middle Eastern
Servings: 1 jar
Calories: 10kcal


  • 6-8 small lemons (Myers preferred)
  • sea salt
  • 3 cardamom pods (optional)
  • ½ cinnamon stick (optional)
  • 4 cloves (optional)
  • 2 bay leaves (optional)


  • Before you begin, place 1 (16 oz) wide-mouth mason jar in a Dutch oven and cover with fresh water. Bring to a boil and sterilize for 10 minutes, while you prepare the lemons.
  • Start by selecting 6 to 8 small lemons with no imperfection if possible.
  • Slice the pointy nub off the lemon, then slice the lemon down the middle, but not all the way through. Slice again in the opposite direction. You want to be able to pull the sections apart in order to salt them, without the sections coming off.
  • Generously salt the inside of each lemon, making sure that you get the salt to cover every section.
  • Remove the sterilized jar and add approximately 1 tablespoon of salt on the bottom.
  • Start adding the salted lemons inside the jar, squeezing them as you add them to release their juices.
  • After each lemon is added, sprinkle approximately one teaspoon of salt over it.
  • If you are adding the optional ingredients, you will want to distribute those throughout the jar.
  • Make sure to push down on the lemons as you add them, to crowd them into the jar as much as possible.
  • If the liquid released from the lemons does not cover them entirely, you can add more lemon juice, or boiled water. Finish by adding 1 tablespoon of salt on top.
  • Tighten the sterilized lid over the jar, and give it a few good shakes. Leave the jar in a cool, dark location, shaking every couple of days to redistribute the juices. After the two week period, store in the fridge and use as needed.


Calories: 10kcal | Carbohydrates: 25g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 995mg | Fiber: 0g | Sugar: 15g