Preserved lemons

Preserved lemons

If you want to cook authentic Moroccan food such as tanginess etc.... then first you will need to get your hands on some preserved lemons. If they are not available in your local supermarket... don't panic as they are rather simple to make. You will need a large sterilised pickling jar, coarse salt, fresh lemon juice, lemons and a little olive oil. The only other thing you will need is a little patience as they take about ten days to be ready.


Type of Dish condiment


  • 6 small to medium lemons
  • 150 g (10 Tbsp) sea salt
  • 200 ml (1 cup) lemon juice
  • 25 ml (1 1/2 Tbsp) olive oil


  1. Wash the lemons well and rub them dry with a kitchen cloth. Make two cuts half way through the lemon keeping the lemon intact.
  2. Put 1 Tbsp of salt inside each lemon where you made the cut.
  3. Place 2 tbsp of salt inside the sterilised jar. add all the lemons to the jar and push them down with your hand to remove as much air pockets as possible. add another 2 Tbsp of salt on top of the lemons.
  4. Pour enough lemon juice over the lemons to cover the lemons. Add the olive oil.
  5. Close the jar and leave in a cool dark place or in your fridge for 10 to 14 days. As you begin to use them, so long as they are kept covered by the salty liquid and in the fridge they should keep well for one year. Keep the jar clean and take lemons out with a clean spoon (not with your fingers).
  6. When you use them, give them a rinse in cold water first to remove some of the salt. Traditionally they are used in Morroccan chicken tagine and to garnish Bakoula etc. If you like to try them in new ways then you can also chop them into fine dice and try them in your favourite salad. Also try adding them to a salsa, dips or most kinds of salad dressings. Another use is to add to a seafood pasta.

Further Information

Yield 10

Preparation Time is approxmiately 20 minutes.

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