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Mediterranean Preserved Lemons

Unique Moroccan Flavours

There are all kinds of preserves made in the Mediterranean Basin. From Sun dried Tomatoes in Italy, to Dried Figs, Plums, Apricots and Grapes. There is so much fruit and so many vegetables, that the preserved and dried versions have become an integral part of the Mediterranean Diet.
Along with nuts, seeds and Olive Oil, they help the Mediterranean natives to stay healthy and live long and happy lives.
In times of plenty the peoples of the Mediterranean don't forget that there are other, leaner times and they preserve and dry fruit and vegetables, fish and meat accordingly.
Look at our Moroccan couscous recipe....these lemons really add to its delicious flavor.
Here we show you how to preserve lemons, easily and quickly. They add a unique flavour to Moroccan and Middle Eastern dishes and if you haven't tried them yet, you really should. Just follow the step-by-step instructions.

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Ingredients to make one Quart (two pints)

8 - 10 good sized Lemons
A 1 Kilo (2lb.) bag of Sea Salt (you won't need it all).
One sterilised two pint/1 litre Preserving Jar.

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Preserved Lemons Method

Spoon two tablespoons of salt into your jam jar.
Cut your lemons in four lengthways, leaving them attached at the bottom end.
Now - pack the lemons in layers - sprinkling more salt between each layer.
Squash them well down, squeezing out as much juice as possible.

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Make sure the top lemons are covered in juice (top up with more lemon juice if you have to).
Seal the Jar and store in a cool place, turning the jar over each day for the first three days and top up with more lemon juice if neccessary.
After that, leave the jar in a dark cool place for at least three weeks and the lemons are ready to use.
Some people like to keep them in the Fridge and that is up to you - but I think they will be fine as long as they are kept reasonably cool. They will keep well for about six months.