Both sour and salty, lemon preserves are a staple of North African cooking. They’re also the perfect addition to tajines, couscous, roast chicken, and grilled fish!
Moroccan Lemon Preserves
- 10 lemons
- 1/3 cup (55ml) coarse salt
- Cut off the ends of each lemon, leaving as much flesh remaining as possible. Make 2 lengthwise slashes on each lemon, making sure to leave the quarters joined at the other end of the lemon.
- Sprinkle each lemon generously with salt. Place the lemons one by one in your Mortier Pilon fermentation jar, gently crushing to release the juice. Repeat this step until all of the lemons are in the jar. The juice should cover all of the lemons. Make sure to leave at least 3/4 of an inch of headspace between the mixture and the rim of the jar.
- Let the mixture ferment at room temperature, covered, for 3-4 weeks. Once the desired level of fermentation has been reached, refrigerate or serve.