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Moroccan Preserved Lemons


  • 6 Meyer lemons
  • coarse sea salt ensure there are no additives


  1. Clean and boil a pint sized glass jar and lid. Set aside to cool. Reserved 1 cup of the boiled water.

  2. Wash and dry the lemons to remove any dirt or pesticides.

  3. Add 1 tsp coarse sea salt to the bottom of the sterilized glass jar.

  4. Cut the tips off of the lemons.

  5. Cut lemons into quarters, but only cut 3/4 of the way through, leaving the bottom intact.

  6. Open the lemon and place 1 tbsp. sea salt inside.

  7. Press lemon into the jar. Add another 1tbsp sea salt on top. Repeat until jar is full.

  8. Juice remaining lemons and add juice to the jar. If it is not full to the top, add the reserved boiled water until within 1/4 inch of the top of the jar.

  9. Place sterilized lid on jar. Invert to redistribute the salt. 

  10. Leave on your kitchen counter for three days. Invert several times a day.

  11. Move jar to the fridge for a month. Invert every few days. 

  12. After a month, the lemons will be ready to eat. Only the peels are traditionally used.