Serves 4
2 min
Preserved Lemons
Recipe GLPRe8a8539eb97482
A North African condiment made by fermenting lemons with sea salt, creating a tangy, complex flavoring ingredient. The lemons soften and develop a rich, umami-forward taste that enhances tagines, grain bowls, and vegetable dishes. This batch requires just two minutes of active preparation, then time allows the flavors to deepen and meld.
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Ingredients
6 lemons
1 cup sea salt
1 cup fresh lemon juice
1 cinnamon stick
3 bay leaves
1 teaspoon whole black peppercorns
2–3 tablespoons olive oil
Directions
Wash the lemons thoroughly and pat them dry. Quarter each lemon, working from the top toward the base and stopping just before cutting all the way through, so the quarters remain attached at the core.
Generously stuff the cavity of each quartered lemon with sea salt, packing it in firmly.
Layer the salted lemons into a sterilized glass jar, pressing them down as you go. Intersperse the cinnamon stick, bay leaves, and black peppercorns throughout the layers.
Pour the fresh lemon juice over the packed lemons until they are fully submerged. Top with olive oil to help preserve the batch and create an air-tight seal.
Cover the jar and set it aside at room temperature. The lemons will cure and develop their characteristic tangy, complex flavor over 3–4 weeks. Serve as a condiment alongside grain dishes, tagines, or vegetables.
