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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt. | 2. Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon. | 3. Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top. | 4. Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices. | 5. Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt. | 6. To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mason	2	quarts		-	-	-	-
lemon	8		unwaxed	10.2467	3.2931	0.3887	0.106
sea salt	1/3	cup		-	-	-	-
lemon juice	2	cups	unsweetened	107.36	33.672	1.7080000000000002	1.1712
cinnamon	1			-	-	-	-
bay leaf	1			-	-	-	-
clove	3 -4			0.0	0.0	0.0	0.0
coriander seed	5			26.82	4.9491	1.1133	1.5993
black peppercorn	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.