Moroccan Preserved Lemons
Preserved lemons are a staple in Moroccan cuisine, but they can be expensive or hard to find. Following this preserved lemon recipe, you can make your own for pennies.
Ingredients
- 4 lemons quartered, plus additional lemons for juicing
- 4 tablespoons sea salt or kosher salt
Instructions
- Thoroughly wash four lemons. Quarter them, being careful to leave the stem end intact.
- Stuffed each lemon with a tablespoon of salt, being careful to coat each quarter. Squeeze the salted lemons closed and stuff them tightly into sterilized jars.
- Once the jars are filled, seal them and set them aside in a cool place for three or four days.
- On the third or fourth day, open the jars and push the lemons down to release the juice. Your goal is to have the lemons covered in juice. You may need to add more juice from some freshly squeezed lemons to accomplish this.
- Seal the jars and store them in a cool place. Then wait at least a month before using them.
- To use the preserved rind, remove a lemon quarter from the jar, remove the pulp and rinse the peel to remove any salt or white coating.
Nutrition
Calories: 10kcalCarbohydrates: 3gSodium: 2326mgPotassium: 49mgFiber: 1gVitamin A: 10IUVitamin C: 19.1mgCalcium: 11mgIron: 0.2mg
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