Pickled Lemons
Pickled lemons, also known as preserved lemons, are a staple in Moroccan and Middle Eastern cuisine. The fermentation process softens the lemon peel and enhances its tangy, salty, and slightly spicy flavors, making it an essential ingredient in tagines, salads, and stews. The tradition of pickling lemons dates back centuries as a method to preserve citrus for year-round use. A pro tip: For a deeper flavor, let the lemons ferment for at least one month before using them in your favorite dishes!
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1
Wash the lemons thoroughly with warm water to remove any dirt or wax. Scrub them well and pat them dry.
2
Cut each lemon into quarters, but do not cut all the way through, leaving them connected at the base.
3
Rub the inside of each lemon generously with coarse sea salt, ensuring the salt is evenly distributed.
4
Pack the salted lemons tightly into a clean, sterilized glass jar, adding the black peppercorns, bay leaves, cinnamon stick, and red chili flakes in between the layers.
5
Boil the water and let it cool to room temperature. Pour it over the lemons until they are fully submerged.
6
Seal the jar tightly and store it in a cool, dark place for at least 4 weeks. Shake the jar occasionally to distribute the salt and spices evenly.
7
Once the lemons are fully preserved, they can be used in tagines, marinades, or as a flavorful addition to stews and salads.
