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Moroccan Preserved Lemons
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Prep Time:
10 minutes
Total Time:
28392 minutes
Create tangy homemade preserved Moroccan lemons by curing whole lemons for 1 month in salt and water. Store in the fridge and use only the zesty peel for cooking.
Ingredients:
  • 6 organic lemons
  • 0.25 cup kosher salt
  • 1 cup lukewarm water, or as needed
Instructions:
  • Thoroughly rinse lemons under cold water. Quarter each lemon without cutting all the way through, keeping it intact.
  • Massage the lemons generously with salt, making sure to coat inside, outside, and along all the cuts. Place the salted lemons in a large sterilized jar with a tight lid. Pour lukewarm water over the lemons, ensuring they are completely submerged. Seal the jar and let it cure for 1 month in a dark, dry, and cool spot.

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