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Moroccan Preserved Lemons

Submitted by JamJar aka Chutney Queen 11 June 2009

Use the pickling juice in salads instead of vinegar, or in tagines. To use the lemons, remove from jar and rinse in cold water. Use the juice but discard all the pulp - it is the rind you use in lamb, fish, chicken or vegetable tagines, or with grilled fish or in salads. Don't get oil near the lemons in the jar, but don't worry if white film appears, it is harmless, just rinse it off before using the lemons.



16 small ripe unwaxed lemons - must be thin-skinned,Coarse salt,Sprigs of bay leaves (optional),More lemons (for juice only)


Soak lemons in cold water 3-5 days, changing water each day.
Then insert small sharp knife into the centre of each lemon and quarter it BUT WITHOUT cutting right through each end.
Squeeze each lemon open and push 1/2 teaspoon salt into each one.
Put lemons into wide glass jars, 4 in each (or as suitable) and then sprinkle 1 tablespoon salt into each jar.
Add strained juice l lemon to each jar, sprig bay leaves if using, then top up with boiling water to cover.
Leave to steep for a minimum of 4 weeks before using.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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