#CooksTip provided by Amanda @ Maroc Mama
Preserved lemons are the ingredient that makes Moroccan cuisine what it is. A Moroccan pantry simply cannot exist without a jar of preserved lemons. Most often they are used in tajines though you will also find them in salads and fish dishes.
#CooksTip for Preserving Lemons:
After you have gathered your lemons, salt, and clean air tight sealing container (the only ingredients needed), begin cutting a lemon. You will want to cut through the skin but DO NOT cut all the way through. Cut in half the other way, again taking care not to cut through the lemon. You can leave it in 1/4 slices or you can cut diagonally to create 8 segments. I can not stress enough that the lemon should remain whole, just cut down to one side.
After Photo:
Maroc Mama’s mission is to promote diverse and healthy ethnic eating with a focus on Moroccan flavors. It’s a food blog where you can read more about the tastes, sights, and virtual smells from Amanda’s Moroccan kitchen, where she includes highlights of cuisine, language, and culture from an American wife in a Moroccan home.
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Maroc Mama, do these need to be kept in the fridge after you open the jar, and how long (weeks or days) does it take to preserve them correctly?
Once the lemons have been in the jar for 3-4 weeks they should look like the after picture. We’ll circle back with your second question.
Hi rlandau – no they do not need to be refrigerated but should be kept in a cool, dark place in a tightly sealed jar (preferably glass).
Amanda, thank you for sharing your tips and advice on how to store these delicious looking preserved lemons.