|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 59g||21%|
|Dietary Fiber 7g||26%|
|Total Sugars 41g|
|Vitamin C 143mg||716%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Preserved lemons are a popular ingredient in Moroccan and North African cooking and are often used in tagines made with lamb and vegetables. They are pickled in their own juices, along with salt and sugar, offering a strong, lemon flavor to a variety of dishes. Many recipes for preserved lemons call for using whole lemons, which can take weeks, but this version uses thin slices of the citrus meaning they'll be ready in just a few days.
The lemon slices are cured in salt and sugar, creating a very interesting and versatile preserve. Try to use as thin-skinned lemons as possible, and standard Eureka lemons will work better than the much sweeter Meyer lemons.
1/2 cup kosher salt
1/2 cup granulated sugar
Wash the lemons very well in hot water. Cut into 1/8-inch-thick slices and pick out any seeds from the lemon slices.
Mix the salt and sugar together in a bowl.
Cover the bottom of a small glass container with a layer of the salt and sugar mixture.
Top with one layer of the sliced lemons and cover with another layer of the salt-sugar mixture.
Repeat layering until all of the lemon slices and salt-sugar mixture is used.
Seal the container and let stand at room temperature for three days.
How to Use
Preserved lemons can be used as an ingredient or condiment in a variety of recipes, including dressings, marinades, stews, lamb tagines, and Moroccan roasted chicken. They pair well with olives, artichokes, fish, potatoes, roasted vegetables, and even pasta dishes. You can use the entire lemon slice, pieces of the peel, or the juice.
How to Store
The mixture can be stored in a Mason jar and refrigerated where it will keep for several months.