It's easy to make your own Moroccan preserved lemons. Whole lemons are cured for 1 month with salt and water, then stored in the fridge, but only the peel is used for cooking.
Preparation Time
10 mins
Total Time
10 mins
Calories
22 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
