Moroccan Preserved Lemons

2 quarts

Lemons pickled in salt and lemon juice will keep for up to a year. Dice or julienne the rind, and add to salads, pastas, and condiments.


  • 8 lemons, scrubbed

  • ½ cup salt

  • 2 one-inch cinnamon sticks

  • ½ teaspoon whole black peppercorns

  • 6 fresh or dried bay leaves

  • 4 cups freshly squeezed lemon juice (about 24 lemons), strained


  1. Thoroughly wash and dry lemons. Cut each lemon lengthwise into quarters, but only two-thirds of the way through, so one end remains intact. Rub the insides with 1 to 2 teaspoons salt. In 2 one-quart jars or 1 two-quart jar, layer lemons, remaining salt, cinnamon sticks, peppercorns, and bay leaves. Pack the lemons as tightly as possible. Pour the lemon juice over the lemons until they are submerged.

  2. Close jar or jars tightly. Place in a warm spot to ripen for at least 1 week before using. Gently shake the jars daily to redistribute salt. Store in the refrigerator. To use preserved lemons, remove amount needed from jar, remove flesh, and discard; rinse rind under cold water to remove excess salt.

Related Articles