Preserved Lemons
Tart and briny preserved lemons are essential to Moroccan cooking. Make your own at home.
Recipe byChef AminaIngredients
Scaled from 8 base servings — local only.
- 500 mlLemon juice
- 10Fresh lemons
- 200 gSea salt
Instructions
Cut lemons into quarters, leaving stem end attached. Pack into sterilized jar with salt, pressing down. Cover with lemon juice. Seal. Let ferment at room temperature for 3-4 weeks. Rinse before using. Keeps 6 months refrigerated.
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