Preserved lemons are a simple way to bring Moroccan flavours into your food. They are the perfect addition to tagines and salads and are quick and easy to make.
15 fresh lemons
1 ½ cups sea salt
1 tbsp green peppercorn
4 cardamom pods
Juice of 3 lemons
2 cinnamon sticks
4 bay leaves
1 litre jar
Over a large bowl, wash, scrub and dry the lemons, then cut a deep cross into each lemon, being careful not to cut all the way through.
Fill generously with sea salt and pack the lemons as best you can into a 1 litre jar.
Add peppercorns, cardamom pods, cinnamon sticks, bay leaves and lemon juice to the bowl you used to washed the lemons.
Poor this mixture over the lemons and add warm water to cover, if needed. Then tightly close the lid. Keep refrigerated and sealed.
There may be room in the jar to add more lemons the next day, if so add additional lemons, seal and keep refrigerated.
To get the maximum flavour leave your lemons for 6 weeks.
Preserved lemon can last at least a year and half if preserved correctly. You can also use this recipe to preserved limes.
Also see my Chicken, Lemon and Green Olive recipe.