Preserved Lemons

My friend Joan Nathan taught me how to make these and recently she asked me for the recipe! Now that’s a compliment!

Preserved lemons are one of the indispensable ingredients of Moroccan cooking. The preserved lemons are used in lamb and vegetable tagines, salads, and any time a recipe calls for lemons. The salty, pickled taste and soft texture cannot be duplicated with fresh lemon. I use organic lemons, and when in season, the Meyer lemons. In looking at recipes, I notice Moroccan Jews have a slightly different procedure for preserving, using olive oil. Depending on what I have available, I will sometimes include spices such as a cinnamon stick, bay leaf, coriander and/or allspice.

Make sure the lemons are always covered with salted lemon juice.

7 lemons

1/4 cup salt, more if desired

Mason Jar

Juice two of the lemons (save the juiced lemons and cut them into quarters, as you can also preserve these as well)

Quarter the remainder of the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.Pack the lemons tightly into a sterilized jar. I will put quarters and halves of the lemons just to pack more in. Add more salt, and the optional spices between layers. Press the lemons to release their juices and to make room for the remaining lemons. Add the freshly squeezed lemon juice. Leave some air space before sealing the jar.Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. There is no need to refrigerate after opening. Preserved lemons will keep forever. Use the juice as needed and add fresh juice. Kitchen Porch preserves lemons each year.

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