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  Added: Oct 30, 2008  •  Visited (217)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Preserved Lemons
These are fun to make and they add a very cleansing flavor to Moroccan dishes. You may be able to buy these in a Middle Eastern market, but do not confuse them with Indian Lemon Pickles. They are quite different.

What You Need:
  • 5 lemons, quartered but still attached at one end (Don't cut them all the way through.)
  • cup kosher salt
  • Juice of about 8 additional lemons

  • How To Cook:
    1. Rub a little bit of salt inside each of the quartered lemons. Pack them tightly inside of a 1-quart glass jar.

    2. Add any remaining salt and enough lemon juice to completely cover the lemons.

    3. Seal the jar. Let stand 14 days at room temperature, inverting the jar every day.

    4. Before using, rinse each lemon in water. Store covered in the refrigerator. Will keep indefinitely.

        You might wish to add some spices to the above recipe. Try adding a stick or two of whole cinnamon and a few cloves. These give the lemons a little extra kick.
    To Make: 1 quart-jar or 5 preserved lemons
    This recipe is also available in:
    Cuisine ╗ Africa ╗ Morocco
    Main Ingredient ╗ Fruits ╗ Lemon
    Dish ╗ Marinades & Pickles


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