Now that it’s winter, or at least cold and snowy, I’ve been going crazy making Moroccan stews, or tajines. They’re easy, fast, and OMG-level flavorful. But every time I make them, I come across an ingredient I never have on hand and always substitute: preserved lemons. What the heck are those? They’re basically lemons pickled in a brine of salt, spices and lemon juice and are considered a delicacy in North Africa. Had I known how simple they are to make, I would’ve made them ages ago and not substituted them for fresh lemons. We were snowed in this weekend for the first snow of the season so what better time to crank the oven and watch my lemons roast? I suggest using the pulp for marinades and chopping the soft rinds to add to your stews and even a roast chicken!

Also, these make great holiday gifts or stocking stuffers!

easy preserved lemons - gotham kitchen

easy preserved lemons with salt

easy preserved lemons
Prep time
Cook time
Total time
An easy way to preserve lemons used for Moroccan stews, marinades, and more!
Recipe type: Ingredient
Cuisine: Middle Eastern
Serves: 2 16oz jars
  • 5 lemons
  • ¼ cup kosher salt
  • 2 bay leaves (optional)
  • 1 teaspoon coriander (optional)
  • 1 teaspoon peppercorns (optional)
  • 2 16 oz canning jars
  1. Preheat oven to 250 degrees. Slice lemons in half then cut into about 8-10½" wedges.
  2. Spread lemon wedges evenly in a glass 9x13 pan. Cover with water. At least ¾ of lemon should be covered. Sprinkle salt over lemons and roast in oven for 3 hours.
  3. Add optional spice mixture to 2 separate 16 oz canning jars. Pour lemon and water mixture into jars, divided evenly. Use your preferred canning method. I always use the boiling water bath method demonstrated here.
  4. Once cool, refrigerate for up to 6 months.

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