Moroccan Preserved Lemons

5 from 7 votes

Beautifully preserved Moroccan lemons can be used in stews, soups, sauces, cocktails and more!

Prep Time30

Resting Time14

Total Time14 30

Course: Condiments

Cuisine: Middle Eastern

Servings: lemon

Calories: 10kcal

Before you begin, place 1 quart-sized 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 8 to 10 small organic lemons, and wash under cold running water.
Slice off the pointy ends, then slice into quarters, but not all the way through. 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 with approximately 1 teaspoon of salt, make sure to get the salt into every section.
Remove the sterilized jar and add approximately 1 tablespoon of salt on the bottom. Start adding the salted lemons inside the jar. Squeeze the lemons to release their juice as you pack them in.
After each lemon is added, sprinkle approximately one teaspoon of salt over it. If you are adding the optional ingredients, you will want to layer them throughout the jar as well.
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.

Your preserved lemons should be good in the fridge for at least six months!
If using larger lemons, you may need to use a larger sized jar.
Make sure to push down on the lemons as you add them, to crowd them into the jar as much as possible.
You can easily adjust the batch size of this recipe.
If this is your first time making preserved lemons, I recommend making some with just salt and some with added spices and see what you prefer!