Preserved lemons

A Moroccan preserve dish built on whole ingredients.

Servings: 1
Active time: 20 min
Total time: 3-4 weeks

Organic sourcing

Lemons are often waxed and may carry pesticide residues, so sourcing organic provides better quality and avoids residues. Organic bay leaves and spices offer a purer flavor.

Ingredients

• 5-6 organic lemons
• 1 cup coarse sea salt
• to cover fresh lemon juice
• 2 bay leaves
• 6-8 coriander seeds
• 3-4 whole black peppercorns

Method

1. Wash the lemons thoroughly under running water, scrubbing the skins to remove any wax or pesticides.
2. Cut each lemon into quarters lengthwise, but leave attached at the base to keep them intact.
3. Pack the cuts in the lemons generously with sea salt, ensuring each wedge is salted well.
4. Place one or two lemons at the bottom of a sterilized jar, pressing down to release some juice.
5. Add the bay leaves, coriander seeds, and peppercorns to the jar, distributing them evenly.
6. Continue layering the salted lemons, pressing firmly to release as much juice as possible.
7. Once the jar is packed, add extra fresh lemon juice to ensure all lemons are submerged.
8. Seal the jar and store in a cool, dark place for 3-4 weeks, shaking occasionally.
9. Once the lemons are soft and preserved, store them in the refrigerator.

Notes

• Use preserved lemons to flavor Moroccan tagines, salads, and stews.
• Ensure lemons are submerged in juice to prevent spoilage.
• For a spicier version, add a chili pepper to the jar.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Moroccan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.