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Moroccan Preserved Lemons

  • Author: Stephanie Stanley



  1. STERILIZE glass jar(s)
  2. ⁣⁣SLICE lemons of choice into ½” thick slices
  3. ⁣⁣PLACE cut lemon slice onto a plate layered in salt, flip
  4. LAYER the generously covered salty slices into the glass jar, adding desired spices/herbs as you go
  5. SMUSHLE the salted lemon layers as you place them in the jar, squeezing the juice out with your fingers
  6. APPLY layer upon layer to the very tippy top- packing them in as tightly as possible
  7. ADD lemon juice if necessary, but make sure that the lemons are completely covered in liquid
  8. LEAVE the jar in a cool, dark place to ferment for a minimum of 4 days; I go for a week-10 days in my cool climate
  9. SHAKE periodically during this fermenting time
  10. BURP the jar daily during the fermenting time by loosening the ring around the lid to let out excess air
  11. ADD 1 -2 tsp of extra virgin olive oil to the top of the jar and refrigerate for 3 weeks before use, shaking occasionally
  12. KEEP for a long time. (I’ve used for up to a year!)⁣⁣


*Since you’re consuming the skin, I recommend buying organic lemons if you can. Organic Meyer lemons aren’t super easy accessible, but if you happen across them – do it!