In the mood for something different for dinner? How about having a Moroccan dinner night?
Many Moroccan recipes call for Preserved Lemons, which are actually quite simple to make. The lemons are preserved with salt and sit in their own juices for about 3 weeks before they are ready to eat and to be used in recipes.
The result is a soft, edible rind that has a slightly salty, tart, and very-lemon taste. After rinsing the lemons lightly (to take a bit of the extra salt of), you can chop or slice them to use in recipes.
Ingredients
- 8-10 Lemons (Meyer Lemons work best, but regular will be fine as well)
- 1/2 cup coarse, kosher sea salt (more, if needed)
- Extra fresh lemon juice, if needed
- 1 quart-sized canning jar
Instructions
- Scrub the lemons to remove any wax.
- To prepare the lemons, remove their stems and cut the tips off each end (about 1/4 inch).
- Then, starting at one end of the lemon, cut it in half vertically, but do not cut the lemon cleanly in half-keep it attached at the base. Repeat this cut so that the lemon appears quartered, but is still attached at the base.
- Place 2 Tablespoons salt in bottom of glass jar.
- Pry the lemons open and sprinkled generously with salt in the insides of the lemon.
- Pack the lemons in the jar so that the juice is extracted and squeezed.
- Fill the jar with your cute and salted lemons, and top with extra lemon juice, if needed, so that the lemons are completely covered with juice.
- Top with a couple Tablespoons of salt.
- Seal the jar and let it sit at room temperature for 2 days, Turn the jar upside down occasionally.
- Move jar to refrigerator and let sit for 3 weeks, turning upside down occasionally, or until lemon rinds are soft.
- Preserved lemons can be stored in refrigerator for up to 6 months.
Preserved Lemon Uses:
- Preserved lemons compliment moroccan flavors of cumin, cinnamon, ginger, and turmeric, and go well with meat, seafood, and vegetables.
- Chop and stir into cooked grains with other aromatic herbs and spices of choice. Couscous is the Moroccan choice of grain, but substitute quinoa or millet to make it gluten free.
- Chop and toss into salads. Try adding them into chicken salads, as well.
- Add to sauces
- Roast with veggies
- Add to various stir-fries with veggies and meat.
- Add to soups and bean mixes.
- Place in regular or carbonated soda water for a tangy drink
Stay tuned on Monday when I share this recipe for Preserved Lemons!
Thought-provoking, mind-prodding question of the day:ย
Do you preserve or can food?
I’ve never canned or preserved anything. These lemons were my first. Pickles are next!
so cool alex, what a neat project to take on. I’ve never heard of preserved lemons to be honest, and I’ve also never had moroccan food but I really want to try some now. Have a great weekend!
Yummy, yummy , yummy! They look so beautiful! We are sad we r missed that dinner! I’m going to make some when I get to denver and use your dinner recipe! Looks delish! Have an amazing weekend! Xoxo
Caysee,
I know!! I feel so bad that you couldn’t try it ๐ Enjoy your preserved lemons, though!
I’ve been making various types of chutneys for a good portion of my life. Chutneys go with just about anything and more times than not, I use it in place of ketchup, mustard, and other condiments. Chutney is a very versatile condiment that can be made with just about any fruit and some vegetables. They take a bit more thought in the preparation but are worth the time invested. Give them a try, once you get the pickles down! I’d be more than happy to send you my “Master Recipe”, if you’re interested.
Have a great weekend and I look forward to the preserved lemons recipe!
Hi Sam,
I’ve actually never tried chutney before! I’d love to try it, though.
Thank you for sharing this! I’ve seen so many recipes that called for preserved lemons and I had no idea where to buy them. Now I’ll just make them myself. ๐