Moroccan Preserved Lemons
Moroccan preserved lemons are the ultimate kitchen secret for adding a burst of tangy, umami-rich flavor to your favorite recipes.
Servings: 10
Calories: 39kcal
Equipment
- Fermentation tamper optional
Ingredients
- 10 Lemons or more depending on the jar
- 2 tbsp Cinnamon ground
- 1 tbsp Fennel seeds ground
- 1 tbsp Coriander ground
- Black peppercorns fell free to add as many a you want
- Salt 1 tsp per lemon
Instructions
- 1. Wash and scrub the lemons thoroughly. Slice off the stem end and make two deep cuts in the shape of a cross, leaving the base intact so the lemons open like a flower.2. Mix the ground spices with salt and pack each lemon with a heaped teaspoon of salt and place them into a clean, sterilized glass jar.3. As you add more lemons, press them down to release their juices. Add the remaining salt and spices.4. Cover with extra lemon juice if the own juices don’t fully submerge the lemons.5. Seal the jar with a tight-fitting lid and leave it at room temperature for the first few days, shaking the jar daily to distribute the salt.6. Move the jar to a cool place and allow the lemons to ferment for about four weeks.
Nutrition
Calories: 39kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 172mg | Fiber: 4g | Sugar: 3g | Vitamin A: 29IU | Vitamin C: 58mg | Calcium: 55mg | Iron: 1mg