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🍽️ Homemade Moroccan Salted Lemons

18 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse a screw-top jar with a capacity of about 600 milliliters with boiling water.
  2. 2. Let the jar drain upside down on a kitchen towel.
  3. 3. Rinse five lemons under hot water.
  4. 4. Dry the lemons with a cloth.
  5. 5. Cut each lemon into ten equal wedges.
  6. 6. Halve the remaining lemons.
  7. 7. Squeeze the juice from the halved lemons.
  8. 8. Press a first layer of the lemon wedges firmly onto the bottom of the prepared jar.
  9. 9. Sprinkle this layer with two to three teaspoons of salt.
  10. 10. Break cinnamon sticks into small pieces.
  11. 11. Sprinkle some cinnamon, a bay leaf, some peppercorns, one or two cloves, and some coriander seeds over the salted lemons.
  12. 12. Press another layer of lemons firmly into the jar.
  13. 13. Sprinkle this layer with salt, bay leaves, and spices as well.
  14. 14. Repeat the layering and seasoning with the remaining lemons and spices.
  15. 15. Fill the jar until there is about two centimeters of space left to the rim.
  16. 16. Press down on the lemons with a pestle from time to time.
  17. 17. This is done to release the lemons' own juice.
  18. 18. Pour the previously squeezed lemon juice into the jar.
  19. 19. Fill the jar with it until it is just below the rim.
  20. 20. Seal the jar tightly.
  21. 21. Let the lemons infuse for at least six weeks in a dark and cool place.
  22. 22. Rinse the lemon wedges under cold water before use.

Nutrition per serving