Moroccan Spiced Preserved Lemons

Infuse your kitchen with the vibrant flavors of North Africa with these Moroccan Spiced Preserved Lemons. This traditional recipe elevates ordinary lemons into an exotic delicacy, brined in coarse sea salt and infused with warm spices like ground coriander, cumin, and cinnamon. Layered with bay leaves and a burst of fresh lemon juice, these lemons are left to ferment, transforming into a rich, tangy condiment that can enhance a wide variety of dishes. Perfect for adding depth to Moroccan tagines, salads, or roasted vegetables, this simple yet deeply fragrant preservation technique is a must-try for food enthusiasts looking to explore global flavors. With just 20 minutes of prep time and a bit of patience, you’ll have a jar of culinary magic that keeps for up to six months.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 16

Ingredients

• 6 whole lemons
• 6 tablespoons coarse sea salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 2 whole bay leaves
• 1 cup fresh lemon juice
• 0.5 cup boiling water
• 1 jar sterilized glass jar (16-ounce or larger)

Directions

Step 1

1. Wash the lemons thoroughly under running water to remove any dirt or wax. Pat them dry with a clean towel.

Step 2

2. Using a sharp knife, make two deep, lengthwise cuts in each lemon, starting from the stem end and stopping just before the base so the lemon stays intact but is quartered.

Step 3

3. Carefully spread open each lemon and fill the cuts with 1 tablespoon of coarse sea salt. Press the salted lemons back into their original shape.

Step 4

4. Place 2 tablespoons of coarse sea salt at the bottom of the sterilized glass jar.

Step 5

5. Add the first two salted lemons to the jar, pressing them down firmly to release some of their juices.

Step 6

6. Sprinkle half of the ground coriander, ground cumin, and ground cinnamon over the lemons, along with one bay leaf.

Step 7

7. Repeat the layering process with the remaining lemons, spices, and bay leaf, pressing firmly to release juices as you go.

Step 8

8. Pour the fresh lemon juice over the packed lemons until they are completely submerged. If the lemon juice is insufficient, top it up with the 0.5 cup of boiling water as needed.

Step 9

9. Seal the jar tightly and shake gently to distribute the spices and liquid.

Step 10

10. Store the jar in a cool, dark place, and leave the lemons to ferment for 2-4 weeks. Shake the jar gently every few days to redistribute the spices and juices.

Step 11

11. After 2-4 weeks, the lemons will have softened and developed a deep, tangy flavor. At this point, move the jar to the refrigerator to preserve them. They will keep for up to 6 months.

Step 12

12. To use, rinse a preserved lemon under running water to remove excess salt. Discard the pulp if desired, and finely chop the rind to add to your dishes.

Nutrition Facts

Serving size	803.3 grams (803.3g)

Amount per serving	% Daily Value*
Calories	177

Total Fat 2.60g	3%
Saturated Fat 0.30g	2%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 34933mg	1519%
Total Carbohydrate 53.10g	19%
Dietary Fiber 12.30g	44%
Total Sugars 14.90g
Protein 5.50g	11%

Vitamin D 0IU	0%
Calcium 161mg	12%
Iron 5mg	26%
Potassium 811mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.1%

Protein: 8.5%

Carbs: 82.4%