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Preserved Lemons with Sea Salt

Zesty Preserved Lemons with Sea Salt for Flavorful Dishes

Preserved Lemons with Sea Salt enhance dishes with vibrant umami flavor, ideal for Moroccan cuisine.
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Prep Time 10 minutes
Fermentation Time 4 days
Total Time 4 days 10 minutes
Servings: 10 lemons
Course: Sauces
Cuisine: Moroccan
Calories: 5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemons
  • 8-10 lemons Fresh Lemons Small lemons providing essential citrus flavor.
  • 2 lemons Extra Lemons for Juicing To ensure all lemons are submerged.
For the Brine
  • 200-250 grams Sea Salt Essential for preserving and fermenting.

Equipment

  • Quart-size mason jar

Method
 

Step-by-Step Instructions
  1. Wash your fresh lemons under cold running water and pat dry.
  2. Trim the ends of each lemon and quarter them, leaving them connected at the base.
  3. Fill the cuts of each lemon generously with sea salt.
  4. Pack the salted lemons into a mason jar, allowing juices to accumulate.
  5. Ensure lemons are fully submerged in juice; add extra lemon juice if needed.
  6. Seal the jar and place it in a cool, dark spot for four weeks, shaking gently.
  7. After four weeks, rinse off excess salt and brine, discarding pulp.

Nutrition

Serving: 1lemonCalories: 5kcalCarbohydrates: 1gSodium: 350mgPotassium: 30mgVitamin C: 1mg

Notes

Store in the refrigerator for up to a year; rinse excess salt before use.

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