Preserved Lemons for Moroccan and Indian Dishes

20 - 30 minutes

super easy

Up To 2 Months

Preserved lemons are a staple in many cuisines, including Moroccan and Indian dishes. This simple yet flavorful ingredient can elevate your meals with its tangy taste. Preserved lemons are rich in vitamin C and probiotics, making them a healthy addition to your diet. To make preserved lemons, select fresh, sweet ones with soft skin. Clean and dry a Mason jar thoroughly to prevent moisture from spoiling the lemons. Cut the ends off the lemons and slice them three-fourths of the way through. Generously stuff the lemons with salt and place them in the Mason jar. Ensure the jar is dry before sealing it. Squeeze the juice from additional lemons to fill the jar, covering the salted lemons completely. Store the jar in a cool, dry place for up to two months or refrigerate if preferred. Preserved lemons can be used in various dishes, from marinades to stews, adding flavor and health benefits. This homemade recipe allows you to control the quality of ingredients, ensuring a clean and nutritious product. Try making preserved lemons at home and enjoy their versatile uses in your cooking.

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Ingredients

Adjust Servings
10 Lemon
Salt

Directions

1.
Wash and dry the lemons.
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2.
Cut the ends off the lemons.
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3.
Slice the lemons three-fourths of the way through.
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4.
Generously stuff the lemons with salt.
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5.
Place the salted lemons in a clean, dry Mason jar.
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6.
Squeeze the juice from additional lemons to fill the jar.
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7.
Seal the jar and store it in a cool, dry place or refrigerate.
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