How to Make Moroccan Preserved Lemons with Sea Salt
Salt-cured lemons; simple two-ingredient preserve, ~4 weeks fermentation.
1 hour
hard prep
4 serves
Ingredients
Instructions
- 1
Quarter lemons (not all the way through) and pack with sea salt.
- 2
Pack into jar, pressing to release juice; add more salt as needed.
- 3
Ferment at 60–80°F for ~4 weeks until preserved.
- 4
Store in refrigerator; keeps long-term.
Recipe Notes
- Target ~20% salt by weight.
- Final pH around ~3 per site guidance.
- Keeps refrigerated indefinitely; can keep at room temp for ~1 year.
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Open Ferment AppNutrition Facts
- Calories:
- 45
- Carbs:
- 8g
- Fiber:
- 2g
- Sugar:
- 4g
- Probiotics:
- Rich
Recipe Details
- Prep Time:
- 10 minutes
- Total Time:
- 28 days 10 minutes
- Category:
- Fruits & Roots
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How to Make Moroccan Preserved Lemons with Sea Salt
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