- Special Savings
- Active Time 10m
- Total Time 720h 10m
Yield 4 whole lemons (Serves 16)
Preserved lemons are a staple in Moroccan cuisine and are frequently used in stews or tagines. Although easy to prepare, this step must be done well in advance, since curing the lemons takes at least one month.
- 4 lemons, depending on size
- 1/4 cup coarse salt, more if desired (kosher or coarse sea salt)
- 6 coriander seeds
- 6 black peppercorns
- 1 cinnamon stick
- 4 whole cloves
- Lemon juice
Make two cuts in lemon, from the top to within 1/2 inch of the bottom, nearly quartering them. Sprinkle salt on inside surface before reshaping.
Place 1 tablespoon salt on the bottom of a 1 -1/2 pint size jar. Place lemons in jar and push them down, adding more salt, and spices in between. Press the lemons into jar and add fresh lemon juice to approximately 3/4" from top of jar.
Allow lemons to ripen in a warm place. Invert jar upside daily (if possible). Takes approximately 30 days. May keep up to one year.
Recipe created exclusively for Cooking.com by Cheryl Forberg, R.D., Health Editor at Cooking.com.
Serving size = 1/4 lemon
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
3 calories; 0g total fat; 0mg cholesterol; 1412mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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