Moroccan Preserved Lemons

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"I enjoy cooking with preserved lemons, but can't find them in my store. This easy recipe from "The Joy of Pickling" has served me well."

Original recipe yields 12 servings


  • Serving Size: 1 (75.4 g)
  • Calories 40.4
  • Total Fat - 2.5 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 970.4 mg
  • Total Carbohydrate - 6.6 g
  • Dietary Fiber - 2 g
  • Sugars - 1.8 g
  • Protein - 0.8 g
  • Calcium - 19 mg
  • Iron - 0.4 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0 mg

Step 1

With your palms, roll the lemons on your work surface, until they feel soft. Cut the lemons lengthwise into eighths, leaving 1/4 inch intact at the stem end. Squeeze the lemons over a bowl to extract as much joice as possible. Rub 1 teaspoon of salt into the interior of each lemon. Pack the lemons firmly into a sterile 12-ounce jelly jar.

Step 2

Add the juice of another lemon to the juice in the bowl, and stir in the remaining 2 teaspoons of salt. Pour this mixture over the lemons in the jar. If it doesn't cover, add the juice of one more lemon. Top with the olive oil. Cap tightly and let is stand at room temperature for 3 weeks, shaking occasionally.

Step 3

After 3 weeks, the lemons will be ready to eat. Store them in a jar in the refrigerator, where they will keep well for months.

Tips & Variations

No special items needed.