Preserved lemons are quick and easy to prepare, and is a must have in your pantry. This condiment is one of the essential ingredients of Moroccan, Middle Eastern and North African cuisine, and is used to enhance many dishes from tagines to salads to give that zesty twist to their dishes. It’s a breeze to make these and they last forever!
- 5 lemons (organic and unwaxed)
- Juice of 5 lemons
- 1/4 cup Salt (more if needed)
- 1/4 tsp Coriander seeds
- 4 Black pepper corns
- 2 Bay leaf
- 1 inch Cinnamon stick
- Wash the lemons thoroughly, remove the stems and cut off the tips.
- Cut each lemon lengthwise into quarters, making sure not to cut it all the way through.
- You’ll need a sterile glass jar that is just large enough to accommodate the lemons. Sprinkle some salt on the base of the jar.
- Pack the lemons with salt and place them tightly into the jar. Compress the lemons as you add them to the jar to squeeze them in and release their juices. Add more salt to fill in the crevices.
- Place in bay leaves, add coriander seeds and peppercorns.
- Pour over the squeezed fresh lemon juice. If the juice doesn’t cover the lemons then top up with water.
- Close the jar tightly and set it aside in a dark place. Every two days for the next two weeks, turn the jar gently to distribute the salt and lemon juice evenly. Leave it undisturbed for another two weeks after that.
- To use the lemons, wash the lemons needed thoroughly to remove excess salt. Take out the pulp and use the rind of the lemons to add to recipes. If you want to enhance the salty and lemony flavours, you can use the pulp as well.
- Preserved lemons can be kept out once opened in a cool and dark place.