Fermented Moroccan Lemons Recipe

Fermented Moroccan Lemons

A staple in Moroccan cooking, these preserved lemons add a complex, tangy, and salty depth to dishes.

Ingredients

• 10 fresh lemons (plus extra juice if needed)
• 1 cup coarse sea salt or kosher salt
• 1 clean, wide-mouth jar

Instructions

1. Prep Lemons: Wash and dry 7-8 lemons. Cut through each lemon from top to bottom, stopping before the base, to create four attached wedges.
2. Salt: Generously pack salt into the crevices of the cut lemons.
3. Pack: Squeeze the lemons shut and pack them tightly into the jar. Some juice will release as you press them down.
4. Cure: Close the jar and let it sit for a few days. As the lemons soften, more juice will be released. If space allows, you can repeat the process and pack in more salted lemons.
5. Top Off: When the jar is full and lemons are tightly packed, ensure they are completely submerged in their own juices. If not, top off with fresh lemon juice and a little extra salt.
6. Wait: Place the jar in a cool cupboard to cure for at least one month (up to a year). The longer they sit, the softer and darker they become.
7. Use: Once opened, store in the refrigerator. Rinse off excess brine before adding to dishes.