Moroccan Preserved Lemons (Refrigerator Only)

Ingredients

Instructions

1. 1Wash the lemons well, then cut each one lengthwise into quarters, stopping about 1/2 inch from the base so the lemon stays attached at the bottom.
2. 2Pack 2 to 3 tablespoons of salt into the cut of each lemon, then pack the salted lemons tightly into a clean, dry glass jar, pressing down firmly to release their juices.
3. 3Tuck in the optional cinnamon stick, bay leaf, and coriander seeds, then top off the jar with additional fresh lemon juice so the lemons are fully submerged, leaving minimal headspace, and close the jar tightly.
4. 4Let the jar sit at room temperature for 24 to 48 hours to jump-start the cure, shaking or turning it daily, then move it to the refrigerator.
5. 5Traditional preserved lemons rely on a high-salt cure rather than a validated 5% vinegar acidification, and this method has not been tested for safe shelf-stable water-bath canning; while some traditional households store the sealed jar at cool room temperature during the early cure, current food safety guidance recommends refrigerating it throughout to protect against unwanted microbial growth, especially once the jar has been opened.
6. 6Continue curing in the refrigerator for 3 to 4 weeks, shaking the jar occasionally and keeping the lemons submerged in their brine, until the peel turns very soft.
7. 7Store in the refrigerator for up to 6 months, always using a clean utensil to remove lemons, and discard if you see mold or an off smell.