Recipe :: How to Preserve Lemons

We used these Preserved Lemons in our Chicken Tagine, and they are one of the most popular Moroccan condiments. You can use them in many traditional Moroccan dishes, like couscous, fish & lamb. But don’t be afraid to throw them into a salad, a pasta or any old chicken dish – we use them all the time!



All Photos by Karen Mordchai

10 to 12 lemons (2 1/2 to 3 lb)
2/3 cup kosher salt
1/4 cup extra-virgin olive oil
Equipment:
a 4- to 6-cup jar with a tight-fitting lid

Scrub lemons well, and slice them into medium or thin slices, leave a few extra lemons for juice
Coat the sliced lemons in kosher salt & a bit of the olive oil, allow them to sit for about an hour to allow the juices to formulate
Pack the lemons in a jar and Push the lemons down firmly to pack them tightly
Fill the top of the jar with the extra lemon juice and top it with remaining olive oil. Be sure to fill the jar up to the very top and seal well.
Store in Refrigerator for up to 6 months.

Recipe :: Preserved Lemons

10 to 12 lemons (2 1/2 to 3 lb)
2/3 cup kosher salt
1/4 cup extra-virgin olive oil
Equipment:
a 4- to 6-cup jar with a tight-fitting lid

Scrub lemons well, and slice them into medium or thin slices, leave a few extra lemons for juice
Coat the sliced lemons in kosher salt & a bit of the olive oil, allow them to sit for about an hour to allow the juices to formulate
Pack the lemons in a jar and Push the lemons down firmly to pack them tightly
Fill the top of the jar with the extra lemon juice and top it with remaining olive oil. Be sure to fill the jar up to the very top and seal well.
Store in Refrigerator for up to 6 months.

8 comments
  1. soulflower says: August 10, 20092:48 pm

    Yummy! I definitely think Ill try this one!

  2. Jane Flanagan says: August 10, 20094:20 pm

    Yum! I definitely want to try this one!

  3. tyler says: August 10, 20096:30 pm

    what a lovely space you have here! delicious. found you via pia’s blog features. and have passed you on to a foodie/photographer friend. gorgeous images and inspirational treats. i’ll surely visit again.

  4. Sunday Suppers says: August 13, 20095:36 am

    thanks all !

  5. Dror says: August 26, 20099:10 pm

    Lemons looking great! nice photos

  6. Anonymous says: September 4, 20094:07 pm

    how long would it be till they’re ready to use?

  7. cpmt says: July 22, 20128:47 am

    I do it with lemon juice and salt (no olive oil)

  8. cpmt says: July 22, 20128:50 am

    the lemons are ready to use 3 or 4 days later, you only eat the skin (no the inside part -too salty- it gives a lemon taste to all your food. in Morocco they preserve whole lemons, not cut. They last refrigerated a month or longer +/-

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