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Moroccan Five-Day Preserved Lemon Recipe

Makes as many as you need

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method used in Morocco. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.


  • Lemons
  • Salt
  • Cooking liquor


1. With a razor blade, make 8 fine 2″ vertical incisions around the peel of each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.)
2. Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft.
3. Place in a clean jar, covered with cooled cooking liquor, and leave to pickle for approximately 5 days.


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Main Ingredient:Fruit / Lemon
Cuisine:African / North African
Middle Eastern
Preparation Method:Boiling
Dish:Spreads and Sauces

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