• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Ascension Kitchen
  • About
    • Philosophy
    • About Lauren
    • Media & Events
    • Contact
    • Terms + Conditions
  • Naturopathy Consults
  • Blog
    • Plant-Based Recipes
      • Healthy Dessert Recipes
      • Mains
      • Snacks + Sides
      • Drinks
      • Kitchen Staples
      • Breakfasts
      • Salads
      • Healthy Dressings + Condiments
      • Ayurvedic Recipes
    • Natural Health
      • Natural Remedies
      • Plant-Based Nutrition
      • Functional Foods
    • Natural Living
      • Natural beauty
      • Natural cleaning recipes
      • Essential Oils
  • Shop
  • Subscribe
    • Facebook
    • Instagram
menu icon
go to homepage
search icon
Homepage link
  • Blog
  • Plant-Based Recipes
  • Natural Health
  • Natural Living
  • Naturopathy Consults
  • Shop
  • About
  • Contact
  • Subscribe
×
Home » Plant-Based Recipes » Kitchen Staples » Moroccan-Style Preserved Lemons Recipe

Moroccan-Style Preserved Lemons Recipe

Published: Jul 14, 2019 · Modified: Nov 16, 2019 by Lauren Glucina • Naturopath, Nutritionist

1.1K shares
  • Facebook302
Jump to Recipe Print Recipe
Gorgeous shot of three jars of preserved lemons with spices by the window

The most wonderful Moroccan-style preserved lemons recipe – with organic lemons, salt, lemon juice and spices (bay leaf and pink peppercorns). Blow your taste buds away with this intensely lemony condiment!

Jars of preserved lemons by the window

When the trees are heaving with fruit – we make preserved lemons!

Preserved lemons pair beautifully with two of my favourite things: good quality, fat juicy green olives and Moroccan tagines! I love their intensely lemony, slightly salty, puckery-ness (is that a word?) and the pop of colour they bring to a dish.

They couldn’t be easier to make, either – all you need are lemons, salt, a canning jar, and, if you’re feeling fancy, a few key herbs and or spices (I’ve gone with bay leaf and pink peppercorns).

Leave it to ferment for a month, then you have pure deliciousness at your fork-tip.

[bctt tweet="Moroccan-inspired Preserved Lemons Recipe - with bay leaves and pink peppercorns. Pimp your tagines/pilafs/salads! " username="laurenglucina"]

Before we begin, we're after Organic Lemons, baby!

Conventional lemons have wax on their skins, so they won’t be able to ferment. Organic Meyer lemons are my pick – all the better if they’re home-grown!

Perfect Meyer lemons on the tree

Lactic Acid Fermentation of the Lemons

Salted lemons are an example of lactic acid fermentation. When making preserved lemons, you combine them with salt in a jar, then cover entirely with lemon juice – effectively submersing them in a salty, acidic brine.

This salty environment is favourable to Lactobaccilus bacteria, but unfavourable to ‘bad’ bacteria, yeasts and moulds, preventing their growth.

The Lactobaccilus then start to consume the fruit sugars, turning them into lactic acid. Lactic acid is a natural preservative, as it further inhibits the growth of harmful bacteria.

Once the lemons have fermented for long enough (let’s say around a month, or even longer), you can transfer the jar to the fridge, to halt any further bacterial action.

A basket full of freshly picked Meyer lemons sitting on the edge of the vegetable bed

Benefits of consuming Preserved Lemons

As with consuming other lacto-fermented foods – you’re getting a small amount of the friendly Lactobaccillus genus of bacteria into the gastrointestinal tract.

Lactobacilli are natives to the GI tract, they play a role in maintaining immune health and modulating inflammation. This journal article has a nice review of LA fermentation of fruits and vegetables with regard to human nutrition and health.

They are also extremely important to gut health, as they turn dietary fibre into fuel for the enterocytes (cells of the gut wall), in the form of short chain fatty acids.

Isn’t that cool – bacteria can turn fibre into fat!

How to tell when your Preserved Lemons are ready

After 3-4 weeks of fermentation, open up the jar and check the lemons – if the skins have noticeably softened, then that’s a sign they’re ready to enjoy.

How to use Preserved Lemons

Take them out the of the jar, rinse them under running water to remove excess salt and any pips, then slice them up and add to your cooking.

You can use them sliced or whole in pilafs, tagines, salads, stews, hummus, salad dressings and more. Generally, it is the pulpy fruit used in sauces, and the rind used for everything else.

Here are a few of my recipes that either use preserved lemons or would be AMAZING with them:

  • Healthy Pasta Salad with Mediterranean flavours
  • Eggplant Salad with Lemony Garlic Dressing
  • Chickpea Vegetable Tagine
  • Chickpea Sorghum Salad
  • Warming Vegetable Stew

And for more ideas, there is an excellent round up here of some great dishes using preserved lemons to try.

Preserved Lemons Recipe – Step by Step

It’s an art rather than a science – it all depends on the amount, size and juiciness of your lemons. But here’s a bit of a visual step by step of our preserved lemons recipe, regardless.

First you want to get a supply of sterilized canning jars – or sterilize your own.  To do this, clean the jar with hot soapy water, then stand it in the sink, and fill with freshly boiled water. Leave it to stand for ten minutes, then drain.

Note: in the recipe card at the bottom of this post - I've listed 1x 1 litre/quart jar - whereas you'll see in the photographs here I used multiple 500ml / 0.5 quart jars. This is because I had a gazillion lemons and the smaller jars are fab to share with fam and friends.

Sterilised canning jars on the table ready to make preserved lemons

Right - now we can begin! Start with sprinkling a tablespoon of Himalayan rock salt into your jar, then prep the lemons.

Making preserved lemons - adding salt to the jar first

Wash them and pat dry, then trim the nub off from one of the ends. Depending on how fat the lemon is – slice it into quarters or sixths – leaving about 1cm at the base.

This is the preferred way of cutting them – so that when you stuff ‘em with salt, you can squish them back together and let the salt be in close contact with the fruit.

Close up of a lemon cut in quarters with salt added

On the topic of salting – you can you either spoon salt directly into the lemon, or you can add salt to a bowl and toss individual lemon segments to coat.

Add the salted lemons, one by one to the jar, packing them down tightly as you go, to help release the juice and create a brine with the salt.

When the jar is full, add a bay leaf and pink peppercorns, then sprinkle over another tablespoon of salt.

Multiple jars of preserved lemons seasoned with bay leaves and peppercorns, ready to be capped

At this point, you may need to top up the jar with lemon juice, ensuring the lemons are entirely submerged.

Montage showing a jar of preserved lemons as more lemons are being added and packed down

Fasten the lid and give it a little shake, then store out of direct sunlight. Check the jar periodically, to make sure the lemons are still covered entirely with the salty brine - and if they're not, squash them back down.

Once 3-4 weeks have passed, you can open them up – if the rinds have softened then refrigerate and store like this for up to a year.

Voila!

Hope you enjoy - see you again soon with something yum.

Lauren.

Jars of finished preserved lemons on the kitchen bench ready to ferment

If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.

If you’d like to chat with me about essential oils, or book in a class, you can do that here. If you’re after a Naturopathic consult, read more here.

📖Recipe

Preserved Lemons Recipe

Preserved Lemons Recipe

Naturopath Lauren Glucina
Moroccan-style salted lemons in spices - intensely lemony and the best addition to your pilafs, tagines, salads and more. This recipe is for one 1 litre / 1 quart jar. In the photographs, you’ll see I made multiple smaller jars, which are ideal for sharing with family and friends. There is no
true science to this – you may need more lemons or salt - eyeball it and all will be well!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Fermentation time 30 days d
Total Time 30 days d 15 minutes mins
Course Condiment
Cuisine Moroccan
Servings 6
Calories 66 kcal

Equipment

  • 1 litre/quart sterilised jar with tight fitting plastic lid

Ingredients
  

  • 6-8 Meyer lemons large, organic (mine weighed approx. 160g each)
  • 2 tablespoons fine Himalayan sea salt to sprinkle, beginning and end
  • 5 tablespoons fine Himalayan sea salt to stuff the lemons (approx. 2 teaspoons per)
  • lemon juice enough to submerge the lemons
  • 1 bay leaf
  • 1 tablespoon whole pink peppercorns

Instructions
 

  • Sterilise glass canning jar by filling it with boiling water and letting it stand for ten
    minutes in the sink, then drain.
  • Sprinkle a few teaspoons to a tablespoon of salt in the sterilised glass jar. Set aside.
  • Wash lemons and pat dry, slice one nub off the end. Cut the lemon into quarters or sixths depending on the size, from the sliced end downwards – but stop short of cutting all the way through. This keeps the lemons in-tact.
  • Open up the lemon segments and spoon in about 2-3 teaspoons of sea salt into the centre,
    then squish the segments together. Repeat! (Note: if you’re making a large
    batch, and this feel time consuming – don’t worry about keeping your lemons
    intact, add salt to a bowl and toss the segments in there to coat).
  • Pack the lemons as tight as you can into your jar, use a wooden spoon to help squash them
    down and release the juice to create a brine.
  • Add one bay leaf, sprinkle pink peppercorns over the top, and an additional tablespoon of salt.
  • Top the jar off with fresh lemon juice, so the entire contents is submerged – right up to
    the lid. Cap, label and date.
  • After a few days, add more lemon juice if needed. Store somewhere out of direct light. 
  • After one month, the lemons are ready to use – you will notice they have softened and
    changed colour. Rinse under running water to remove excess salt before using.

Notes

  • Choose organic lemons as the conventional ones have a wax coating which will prevent fermentation – Meyer are preferred.
  • Bay leaf and peppercorns are optional – experiment with other flavours like cinnamon, coriander seeds and fennel.
  • The harder you can pack/squish the lemons down the better – it will mean you need to use less additional lemon juice.
  • Keep the lemons submerged in brine at all times, and make sure the brine reaches all the way to the top.
  • Use a very well-fitting plastic lid – not metal – you don’t want it rusting and tainting your batch!
  • Lemons are ready when they soften considerably. 
  • Store in the fridge for up to a year.
  • Nutrition panel is an estimate only - it is impossible to calculate the sodium content as most of the salt will be rinsed off before you eat the lemons.

Nutrition

Serving: 1lemonCalories: 66kcalCarbohydrates: 10.6gProtein: 2.6g
Keyword Preserved Lemons Recipe
Tried this recipe?Let us know how it was!

Gorgeous shot of three jars of preserved lemons with spices by the window

Related

Easy Raw Pumpkin and Onion Wraps
Vibrant Eggplant Salad in a ceramic bowl
Eggplant Salad with Lemony Garlic Dressing
A plate of four individual raw carrot cake muffins topped with lemon cashew frosting on a woven placement
Raw Carrot Cake with Lemon Cashew Frosting

About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

5 from 2 votes (2 ratings without comment)

Ask me anything Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

READ MORE

  • Facebook
  • Instagram

Search

Features

Graphic displaying logos of websites, publications and shows Lauren has been featured on

POPULAR POSTS

Chocolate Caramel Slice

BEST chocolate caramel slice (vegan)

Close up of zucchini and corn fritters with cream and dill on top

Vegan Zucchini and Corn Fritters

Close up of a herbal facial steam for dry skin

Herbal Facial Steam with Essential Oils for Dry & Oily Skin

3 essential oils for kids sleep

Essential Oils for Kid's Sleep Support

No-bake Snickers Cake on a white cake stand by the kitchen window

Raw Snickers Cake with Vegan Caramel

Ashwagandha Sleep Tonic

Ashwagandha Sleep Tonic

Two bowls of hot Tuscan soup on a marble counter.

Lemon White Bean Kale Soup

Two bowls of kitchari surrounded by fresh herbs and dried spices

How to make kitchari – an Ayurvedic healing meal

LATEST POSTS

  • Fall crockpot potpourri
    Fall crockpot potpourri
  • How to make dandelion tea (from flower, leaf and root)
    How to make dandelion tea (from flower, leaf and root)
  • How to make mugwort tea for lucid dreaming
    How to make mugwort tea for lucid dreaming
  • Amazing kawakawa – all about this versatile native plant!
    Amazing kawakawa – all about this versatile native plant!
  • BEST chocolate caramel slice (vegan)
    BEST chocolate caramel slice (vegan)
  • Easy feijoa loaf recipe
    Easy feijoa loaf recipe
  • Summer cherry tomato confit
    Summer cherry tomato confit
  • Heavenly spiced feijoa chutney
    Heavenly spiced feijoa chutney
  • Easy Moroccan matbucha salad recipe
    Easy Moroccan matbucha salad recipe
  • Hazelnut granola
    Hazelnut granola

CATEGORIES

  • Ayurvedic Recipes
  • Breakfasts
  • Drinks
  • Essential Oils
  • Featured
  • Ferments
  • Functional Foods
  • Healthy Baking
  • Healthy Dessert Recipes
  • Healthy Dressings + Condiments
  • Kitchen Staples
  • Mains
  • Natural beauty
  • Natural cleaning recipes
  • Natural Health
  • Natural Living
  • Natural Remedies
  • Plant-Based Nutrition
  • Plant-Based Recipes
  • Salads
  • Snacks + Sides
  • Uncategorized
  • Workshops

Footer


PRIVACY POLICY | CONTACT
© LAUREN GLUCINA 2012 - 2021, ALL RIGHTS RESERVED.
  • Facebook
  • Instagram

Copyright © 2025 Ascension Kitchen on the Foodie Pro Theme

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
1.1K shares
  • 302

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.