Moroccan Preserved Lemons
Ground cinnamon, fennel seed, coriander and pepper add to the intense lemony pulp and satin-like peels of these Moroccan preserved lemons.
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 large Meyer Lemons or Eureka ((See Note 1))
- 1 tsp ground fennel seeds
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1 cup sea salt or kosher salt ((See Note 2))
Instructions
- 1
Whisk the spices into the sea salt.
- 2
Wash and dry the lemons. Cut an X into 6 lemons: starting from one end, slice lengthwise downward almost to the base, turn the lemon 90 degrees and repeat, keeping the quarters together. Push the seasoned salt into the lemon.
- 3
Pack the lemons as tightly as possible into a clean, airtight jar (I use mason jars or canning jar with lids). The less space there is between the lemons the better and it will make for a more attractive presentation. Make sure to then cover the lemons with juice from remaining 6 lemons (or more if needed) and let the spices settle.
- 4
Store in a cool, dark place. The lemons will soften slightly and juice will be released. OPTIONAL: After 5 days add as many more additional salted lemons as will fit into the jar (See Note 1). Pack the lemons so tight that they won't dislodge as they soften and preserve. They will be ready after one month of preserving.
- 5
Rinse the brine off of the lemons prior to use. Refrigerate after opening.