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Morocco / Preserves
Wikibooks
Preserved Lemon
Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.
Ingredients
ScaleNo serving count in the source — scale by factor
- lemon
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards.
