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Make Your Own Moroccan Preserved Lemons

Make Your Own Moroccan Preserved Lemons

Moroccan-style preserved lemons (known as l’hamd marakad) add an essential tartness to your culinary endeavors, tagines in particular.  These lemons take about seven days to pickle, but all you need is the basics: fruit, salt, and a nice spice blend.

Photography by Alexa Hotz for Gardenista.

Here’s what you need (adapted from Epicurious):

  • 5 lemons of any variety (Meyer, Lisbon, Bonnie Brae)
  • 1/4 cup coarse sea salt
  • 1 cup fresh-squeezed lemon juice
  • Sterilized pint-sized mason jar
  • Optional: Safi spices (see below) or green peppercorns, bay leaves, and coriander seeds.

Above: The traditional Safi mixture includes cinnamon, clove, coriander, black peppercorns, and bay leaves (see Epicurious for exact measurements).

Above: Quarter the lemons, leaving a half inch at the bottom uncut, then sprinkle coarse salt inside the fruit.

Above: In addition to the dry ingredients, prepare 1 cup of fresh squeezed lemon juice to add to the jar. Add the lemons to a sterilized jar, add coarse salt and lemon juice, and stack the lemons to the top. Reseal the jar by submerging in boiling water or by the oven.

See more canning ideas and recipes on Gardenista.

Read more: Food, Home, Reduce, Recycle & Reuse, Remodelista, Side Dishes, Vegan, Vegetarian, , , , , ,

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Gardenista is a one-stop sourcebook for cultivated living, a guide to outdoor design and gardening. Helmed by former New York Times columnist Michelle Slatalla, Gardenista features inspiration, garden visits, and advice for all things outdoor living, from patios and peonies, to tables and terraces. Gardens matter, and Gardenista celebrates tomatoes on the fire escape as much as rolling acres of green.


+ add your own
10:50AM PDT on Apr 13, 2013


10:58AM PST on Mar 1, 2013


6:10AM PST on Feb 27, 2013


1:26AM PST on Feb 27, 2013

Yummy, thanks.

1:21AM PST on Feb 27, 2013

Thank you :)

9:13PM PST on Feb 17, 2013


3:39PM PST on Jan 18, 2013


1:29AM PST on Jan 17, 2013

thanks :))

8:53AM PST on Jan 5, 2013


11:56PM PST on Jan 4, 2013

Yummy! I will be making these this weekend. Thanks.

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