How to Preserve Lemons

When preserved, lemons add a Moroccan flavor to dishes.

Ubiquitous in Moroccan dishes, preserved lemons add fragrance, flavor and a touch of exoticism to dishes. Because they're a cinch to prepare and keep for a long time in the refrigerator, they're a good condiment to add to your arsenal of staples.

Things You'll Need

• •Large, airtight glass or plastic jar
• 8 to 10 lemons to preserve, plus three for juicing
• Fennel seeds
• Bay leaves
• Peppercorns
• Coriander seeds
• Cinnamon stick
• Allspice berries
• Whole cloves
• Olive oil

Instructions

1. Wash lemons, and scrub if necessary. Cut lemons in half, and slice 3/4 of the way through each half to form an "x." Fill lemons with salt. Pack lemons tightly into a clean jar.

2. Sprinkle lemons with an additional 1 tbsp salt. Add 1 tsp fennel seeds, five bay leaves, 2 tbsp lightly crushed peppercorns, 2 tbsp coriander seeds, a cinnamon stick, 1 tsp allspice berries and five whole cloves.

3. Pour juice of three lemons and 1 cup boiling water on top of preserved lemon mixture.

4. Fill the remainder of the container with olive oil.

5. Place preserved lemons in the refrigerator and allow to rest, untouched for one to two months.

6. Cook with preserved lemons by grating the rind into rice dishes, marinades, stews, soups and couscous as well as serving with fish.

Tips & Warnings

• Meyer lemons are recommended because they're sweeter, have a slightly piney flavor and are thin-skinned.

• Any citrus fruit, including grapefruit, oranges and limes, can be preserved by this method.

References

• Ripon College: Preserved Lemons