Moroccan preserved lemon

I love preserved lemon, they are really a staple in my kitchen. They are wonderfully versatile: they can be used in tajines, in cakes, in seafood dishes, in risotto or in Asian dishes. They can also be complement salads, aromatise plain water…Possibilities are endless, and the good news is, they are super easy to make. Lemon, water, salt, a jar, and you are pretty much done. I am quite interested in preserved food, and while I am not a big fan of pickled cucumbers and kimchi, I find it very easy to incorporate preserved lemons into tasty dishes.

So here is how I make them. You will need:

  • a clean jar with an airtight lid
  • 5 to 8 lemons, depending on their size and size of jar
  • salt (preferably coarse sea salt)
  • coriander/ mint (optional)

Clean the lemons and make 4 deep cuts in each as if you we cutting them in quarters but without cutting off completely. Collect any juice.

Then, fill each cut with salt. Put the lemons in the jar, squeezing them in to fit as many as possible. I think I managed to get 6 large lemons in my jar.

Fill the jar with water to the top, leaving space for the lid. Now, you can add a few leaves of mint or coriander, or even cloves and anis seeds, whatever you fancy.

Finally, close the jar making sure it is airtight, and leave to rest for 2-3 weeks until your lemons are ready to use.