Moroccan Preserved Lemons
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients30 d 10 m servings 22 cals
Original recipe yields 6 servings (6 preserved lemons)
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
- Cook's Notes:
- Depending on your jar size and the size of the lemons, you might be able to fit in more lemons.
- Lemons are ready to be used after 1 month. Transfer to the refrigerator at that point. They will keep in the fridge for at least 1 year. The brine will turn cloudy, which is fine, but if there is mold, bubbles, or a foul smell, discard the entire batch.
Per Serving: 22 calories; 0.3 g fat; 12 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 3800 mg sodium. Full nutrition