Preserved Lemons — Moroccan Gold in a Jar

A cornerstone of Moroccan flavor, preserved lemons add depth, tang, and magic to tagines and salads. Making your own is surprisingly simple — just salt, lemons, and time.

Ingredients:

• 5 unwaxed lemons

• 5 tbsp sea salt

• Extra lemon juice

• Sterile jar

Steps:

1. Slice each lemon lengthwise in quarters, stopping before you cut all the way through.

2. Stuff each lemon with salt.

3. Press into a jar, layering and squashing to release juices.

4. Add extra juice to cover lemons fully.

5. Seal and store in a cool, dark place for 3–4 weeks.

   
   

Tips:

Shake the jar every few days. Rinse lemons before using. Only the peel is typically used in cooking.