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!
- 5 lemons
- ¼ cup kosher salt
- 2 bay leaves (optional)
- 1 teaspoon coriander (optional)
- 1 teaspoon peppercorns (optional)
- 2 16 oz canning jars
- Preheat oven to 250 degrees. Slice lemons in half then cut into about 8-10½" wedges.
- 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.
- 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.
- Once cool, refrigerate for up to 6 months.