Lemons are undoubtedly among the most common and beloved ingredients in world cuisine. Their journey began in Northwestern India, from where they rapidly spread across Asia, the Mediterranean, and North Africa. But have you ever wondered how they were kept fresh before the era of refrigeration?
Until the mid-20th century, one of the primary methods for preserving lemons was packing them with sea salt followed by lacto-fermentation. This process ensured people had access to this precious citrus year-round, right up until the next harvest.
The Ultimate Moroccan Spice
Morocco is a place where the tradition of salted lemons is not just alive—it is revered. It is safe to say that preserved lemons are the most iconic Moroccan spice, making an appearance in almost every single tagine and traditional recipe.
Moroccans use everything—the rind, the pulp, and the juice. However, when cooking with them at home, be careful with the amount of rind you use, as too large a piece can introduce an unwanted bitterness to your dish.
How Do They Differ Around the World?
- In Morocco: Lemons are packed solely with salt and topped up with freshly squeezed lemon juice, with almost no other spices added. This sets them apart from versions found in India or Cambodia, where local spices and chili peppers are frequently introduced.
- Industrially Preserved Lemons: Mass-produced jars in supermarkets often contain nothing more than salted compotes made from small, thin-skinned lemons. These, however, possess a completely different flavor profile from naturally fermented ones, and the vibrancy of the authentic lemon aroma is not well preserved.
How to Make Authentic Preserved Lemons at Home
Preserved lemons are incredibly easy to make, but there is one golden rule: you must use organic lemons whose rinds have not been treated with wax or other chemical coatings.
Ingredients:
- Fresh, untreated lemons
- Non-iodized sea salt (about 1-2 tbsp per lemon)
- Freshly squeezed lemon juice
- A sterilized jar
Step-by-Step Recipe:
- Slicing: Wash the lemons thoroughly. Make two deep cuts lengthwise in the shape of a cross, taking care not to cut all the way through so that the lemon remains whole.
- Salting: Gently open the cuts and fill them generously with sea salt.
- Packing: Pack the lemons into the jar as tightly as possible.
- Submerging: Pour freshly squeezed lemon juice into the remaining space until the fruit is completely submerged. If you have a suitable fermentation weight, place it on top to keep the lemons submerged in the liquid at all times.
- Fermentation: Seal the jar tightly and store it in a dark place at room temperature (such as a kitchen cupboard). For the first 3-4 days, take the jar out daily and shake it well without opening. The salt will gradually dissolve, and the juice will begin to cloud and thicken. After this initial period, shake the jar once a week.
Your fermented lemons will be ready to use in about 6 to 8 weeks! Taste them, and if you are happy with the flavor, transfer the jar to the refrigerator to halt the fermentation process.
Culinary Trick from Spizing: For effortless everyday use, blend one or two preserved lemons into a smooth paste. Transfer to a sterilized jar, cover with a thin layer of olive oil, and store in the fridge. This keeps them ready at a moment’s notice to elevate your dips, dressings, or roasted dishes!
