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Preserved Lemons

Makes 1 qt.

Adapted from Mourad: New Moroccan


su-Preserved Lemons

Photo: Annabelle Breakey
 6 lemons, scrubbed and dried
  Kosher salt
  Fresh lemon juice
Step 1

Cut lemons lengthwise almost into quarters (leave attached at stem end). Pack as much kosher salt as you can (up to 2 tbsp.) into the cut center of 1 lemon and fit into a sterilized, bone-dry, widemouthed 1-qt. jar, cut side up. Repeat with remaining lemons and more salt (pack them in jar tightly).

Step 2

Close jar and let sit overnight, then fill to brim with fresh lemon juice. Close jar and keep in a dark spot at room temperature 1 week, shaking once a day to redistribute salt and adding enough lemon juice to keep filled to brim. Let sit 3 more weeks before using.

Nutrition Facts

Servings 0