Preserved lemons are a common North African condiment and delicacy used for many Moroccan dishes. These Moroccan-style lemons are mildly tart with an intense lemon flavor. Commonly used in tagines with chicken or lamb dishes, in rice and soups, with seafood and my personal favorite Moroccan preserved lemon briouates.
Jump to RecipeWhy You Will Love Cooking with Preserved Lemons
Preserved lemons add a dose of tart and salty umami to a wide variety of dishes, they are an amazing, fermented ingredient that can easily become a favorite condiment once you learn how to incorporate them. So! Step up your cooking game by making a jar of preserved lemons using this recipe.
Ingredients for Moroccan Preserved Lemons
- Lemons – Whether fresh from a tree or the grocery store, be sure to wash the lemons before use.
- Kosher Salt – Kosher salt is absent of iodine and therefore avoid that metallic taste. Another good option is a quality mined salt such as Redmond Real Salt that has all the preserved minerals left in the salt.
- Half Gallon Jar (64oz) – or a 2 Liter Jar (67oz) is perfect for this recipe
HOW TO MAKE PRESERVED LEMONS
- Trim off any woody bits or stems off your lemons.
- Wash lemons in warm water and give skin a good scrub to remove dirt or grit (If waxed, use hot water).
- Cut one end of each lemon around ¼ inch (5mm) from the base. Remove any visible pips (lemon seeds). Lemon seeds are edible and non-toxic.
- Cut each lemon in into quarter section about ⅔ down from the end that was just cut, making sure not to score all the way through. You should be able to splay open the lemon and have it remain in tact as a whole unit.
- Fill each lemon cut with one teaspoon of salt. You can add more if lemons are large. The salt will extract the juice and also soften the rind.
- Place lemons into jar by pushing them hard wedged together.
- Add remaining salt if any left.
- Add bay leaves. This is optional but it gives the lemons an enhanced flavor for savory dishes.
- Add cold water to fill the jar.
- Make sure all lemons are covered with water, seal the jar, and store in a cool dark place for three to six weeks. You will now have preserved lemons ready for use
Ways to incorporate Moroccan preserved lemons into your recipes
Preserved lemons can take a main course dish from delicious to captivating.
- A very common use for preserved lemons is to add the finely minced peel to dressings and vinaigrettes.
- Add to quick roasted fish
- Add a citrus note to an aioli, pesto, or chimichurri by adding a teaspoon of finely minced preserved lemon.
- Add preserved lemon to yogurt or labneh as a sauce base for roasted vegetables such as asparagus or broccoli.
- The finely minced peel is also a terrific toast-topper with ricotta and honey, avocado, etc.
- Excellent as a pizza topping with arugula.
- The thinly sliced or finely minced peel of the preserved lemons punches up tagines, stews, slow-cooked meats, and salads, and my personal favorite briouate pastries.
Equipment for Preserved Lemons
2 liter - half gallon jar with tight gasket seal (64-67 ounces)
Knife - like this Wüsthof Classic Ikon Ultimate Everyday Knife, 7"
Cutting board - here are my favorite everyday cutting boards.
HOW TO STORE AND ENJOY PRESERVED LEMONS
Preserved lemons are a powerhouse ingredient that can last up to a year in the refrigerator when stored properly. Once opened, it’s best to use them within that time frame to ensure the best flavor and quality.
Storage Tips for Preserved Lemons
To get the most out of your preserved lemons, follow these simple steps:
- Choose the Right Jar: Use a canning jar with a tightly closed lid to lock in the flavors and keep out air.
- Keep Them Submerged: Make sure your lemons are always completely covered in lemon juice to prevent spoilage.
- Shake it Up: Shake the jar every day for the first two weeks to help distribute the curing salt and brine evenly.
Preserved lemons add an unforgettable layer of saltiness, acidity, and a touch of umami to dishes. Remember, they’re meant to enhance other ingredients, not to be eaten alone. For even longer storage, freeze the rinds – they’ll keep their flavor for up to two years!
History of Preserved Lemons
Preserved lemons originate from North Africa and are vital in Moroccan, North African, Middle Eastern, and Mediterranean cuisines. They're made by quartering lemons and tightly packing them in salt, then brining them with salt, water and aromatics for at least three to six weeks. This fermentation process enhances their aroma, tempers acidity, and transforms them into a flavorful ingredient. When stored properly, they can last up to a year and are used to season dishes, providing a complex salty, sour, and umami-rich flavor profile.
Unlike other fermented foods like kimchi or pickles, preserved lemons are not meant to be eaten alone, they are used to season dishes.
FAQ: Which parts of preserved lemons can I use?
The Peel and Rind:
If you are new to cooking with preserved lemons and still getting to know the strength of their flavor, try using only the rind of the lemon after it has been rinsed until you get a handle on how to use the whole preserved lemon in recipes. The peel and rind are where the most concentrated, citrusy flavor is. After separating the peel and rind from the pulp, the peel should be finely sliced, minced or chopped.
Rinsing the Lemons:
Since preserved lemons are brined in salt, it is important to give them a quick rinse before using them to remove any excess saltiness. The rinsed lemons will still be quite salty, so you are not losing out on any of their flavor by rinsing them.
It is possible to use both the rind and the pulp together in dishes.
Creating a Lemon Paste:
The rind and pulp can be blended in a food processor together (remove the seeds) to create a tangy, flavorful preserved lemon paste that can be added directly into sauces, vinaigrettes, marinades, dips, batters, drinks and cocktails.
The Pulp of the Preserved Lemon:
Although many recipes suggest removing the pulp, it can be utilized. Since the pulp is salty, add it gradually to dishes like you would salt, tasting as you go. One method is to finely chop the preserved lemon pulp and strain it through a sieve with a rubber spatula, incorporating the flavorful juices into dressings and marinades. Alternatively, you can add the mashed pulp directly into slow-cooked recipes like soups and stews, where the prolonged cooking mellows the intensity.
How to Spot Spoiled Preserved Lemons
Empowering you to be safe. Preserved lemons usually last a long time, but they can go bad if not stored correctly. Here are some key signs to watch for and tips on what to do if you suspect spoilage.
Signs Your Preserved Lemons May Have Gone Bad
- Cloudy or Moldy Surface: If you notice a cloudy growth or visible mold, especially on the surface where the lemons aren’t fully submerged, this is a clear sign of spoilage.
- Excessive Sliminess: A slight sliminess is normal, but if the lemons become overly slimy or discolored, it’s best to discard them.
- Off Odor: If they smell unpleasantly fermented or sour in an unusual way, they are likely no longer safe to use.
What to Do if Spoilage Occurs
If you see any of these signs, discard the entire jar instead of attempting to salvage any lemons. To help prevent spoilage, store your preserved lemons in a tightly sealed jar in the refrigerator, and ensure they remain fully submerged in brine or lemon juice.
Moroccan Preserved Lemons
Equipment
- 1 2 liter - half gallon jar with tight gasket seal (64-67 ounces)
Ingredients
- 10 - 12 lemons preferably un-waxed
- 5 oz kosher salt (150g)
Optional Aromatics
- 4 Bay leaves
- 1 teaspoon Peppercorns
- 1 cinnamon stick
Instructions
Sterilizing the Jar
- To sterilize the jar you need to make sure it’s spotless. Wash in hot or boiling water with some washing detergent. Rinse well.
- Place still wet in cold oven and turn on oven to 300F/150C, leave in the oven for 30 minutes to sterilize.
- Remove and let cool down.
Preparing the Lemons
- Trim off any woody bits or stems off your lemons.
- Wash lemons in warm water and give skin a good scrub to remove dirt or grit (If waxed, use hot water).
- Cut one end of each lemon around ¼ inch (5mm) from the base. Remove any visible pips.
- Cut each lemon in into quarter section about ⅔ down from the end that was just cut, making sure not to score all the way through. You should be able to splay open the lemon and have it remain in tact as a whole unit.
- Fill each lemon cut with one teaspoon of salt. You can add more if lemons are large. The salt will extract the juice and also soften the rind.
- Place lemons into jar by pushing them hard wedged together.
- Add remaining salt if any left.
- Add bay leaves. This is optional but it gives the lemons an enhanced flavor for savory dishes.
- Add cold water to completely fill jar.
- Make sure all lemons are covered with water, seal the jar and store in cool dark place for three to six weeks. You will now have preserved lemons ready for use.
Notes
- Liquid will be cloudy but will clear in 3 to 4 weeks.
- Turn the jar upside down every 2-3 days for three weeks to mix salts.
- Once opened, refrigerate.
- Preserved lemons can last up to six months.
- To use, separate the quarters then rinse lemon in water to remove salt.
- Discard the pulp and only use the rind.
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