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Preserved Pickled Lemons

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Preserved Pickled Lemons are a tart and salty treat. Not to mention, a fragrant fresh citrus aroma and flavor. In addition to adding a flavor component, it also adds a splash of color. Needless to say, the pulp, rind, and pickling juices can all be used in a recipe. In fact, it is a fragrant vintage Morrocan staple. This condiment will add so much punch to any dish.Preserved Pickled Lemons in a jar. Salt, juiced lemon, and pickled lemon wedge in the picture.

Preserved Pickled Lemons

Believe it or not, this condiment can also be found on many store shelves. However, it is so quick and easy to make. The only set back is that you have to wait three weeks before using it.  Moreover, this condiment has been around for centuries in Morocco. Consequently, it has expanded to other cultures and created new recipes. Indeed, there is no substitute for the intense fermented citrus flavor that comes from these lemons. Occasionally, you will see a sort of lacy substance on the lemons in the jar; it is harmless, however, for aesthetic reasons should be rinsed off. Wait three weeks before using this condiment.

As a matter of fact, there are unlimited uses for this condiment. The only limitation is your imagination. Use the syrup to flavor soups or dressings. In conclusion, rinse off the lemon just before using it in any dish. Use with my Gluten-Free Chicken Tagine. Incidentally, pink salt can be found at Amazon.

Preserved Pickled Lemons

Ingredients:

  • 1 1/2 lemons
  • 1 juiced lemon
  • 5 tsp pink salt
  • 1/4 cup of boiling water

Directions:

First, sterilize an 8 oz. canning jar. Second, boil water. Cut lemons in half. Finally, juice the remaining lemon. Next, place a tsp of salt in the bottom of the canning jar. Squeeze a small amount of juice into the bottom of the jar. Finally, place the lemon cut side down. Adding lemon juice and pink salt.Place another tsp of salt on top of the lemon. Repeat until the lemons are used. Next, place another tsp of salt down on top of the lemon. Lastly, pour in the lemon juice and boiling water until the lemons are covered. Screw lid on. Shake it. Rotate the jar upside down to the right side up several times a day. After 3 days refrigerate. Let sit three weeks before using it. Lasts up to six months in the fridge.Preserved Pickled Lemons

Preserved Pickled Lemons with a knife

Salt, juiced lemon, pickled lemon wedge, and jar of preserved lemons.

Salt, juiced lemon, pickled lemon wedge, and jar of preserved lemons.
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5 from 1 vote

Preserved Pickled Lemons

Preserved Pickled Lemons Recipe a vintage fragrant Moroccan staple condiment with floral notes. Adds an intense lemon and a slight fermented flavor.
Course Condiment
Cuisine African, Moroccan
Keyword Citrus, Classic Recipe, Condiment, Fermented, Floral, Fragrant, Lemon, Lemon Preserved Juices, Lemon Rind, Lemons, Moroccan, Moroccan Staple, Old School Recipe, Pickled, Preserved, Retro Recipe, Seasoning, Staple, Vintage Recipe
Prep Time 5 minutes
Boiling water 3 minutes
Total Time 8 minutes
Servings 24 servings
Calories 1kcal
Author LaRena Fry

Equipment

Canning Jar

Ingredients

  • 1 1/2 whole lemons
  • 1 whole juiced lemon
  • 5 tsp pink salt
  • 1/4 cup of water or more if necessary

Instructions

  • First, sterilize an 8 oz. canning jar.
  • Second, boil water.
  • Cut lemons in half.
  • Finally, juice the remaining lemon.
  • Next, place a tsp of salt in the bottom of the canning jar.
  • Squeeze a small amount of juice into the bottom of the jar.
  • Finally, place the lemon cut side down.
  • Place another tsp of salt on top of the lemon.
  • Repeat until the lemons are all used.
  • Next, place another tsp of salt down on top of the lemon.
  • Lastly, pour in the lemon juice and boiling water until the lemons are covered.
  • Screw lid on.
  • Shake it.
  • Rotate the jar upside down to the right side up several times a day.
  • Finally, after 3 days refrigerate.
  • Let sit three weeks before using it.
  • Lasts up to six months in the fridge.

Notes

Nutrition Facts
Servings 24.0
Amount Per Serving
Calories 0
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 99 mg 4 %
Potassium 6 mg 0 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g  
Protein 0 g 0 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 2 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 24servings | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 485mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Check out some of my other recipes Gluten-Free Greek Meatball Pizza or Southwest Egg Rolls.

Two Pictures of pickled lemons.

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