Salt preserved lemons
Salt preserved lemons is a easy Moroccan recipe that serves 4. 5 calories per serving. Recipe by Johnny Kyunghwo on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $2.40 total, $0.60 per serving
Ingredients
- 4 pcs Lemon (organic, unwaxed, medium size; scrubbed to remove wax)
- 4 tbsp Coarse Sea Salt (prefer flaky sea salt; kosher salt works as well)
Instructions
Wash Lemons
Rinse each lemon under cold water and scrub the outer skin with a brush to remove any wax or residue.
Time: PT5M
Trim Stem Ends
Cut off the small stem end of each lemon (about ¼ inch) to create a flat base.
Time: PT2M
Score Lemons
Make criss‑cross cuts lengthwise down each lemon, stopping about ½ inch from the bottom so the lemon stays whole.
Time: PT3M
Salt the Lemons
Generously fill each cut with about 1 tablespoon of coarse sea salt, making sure the salt reaches the interior flesh.
Time: PT5M
Pack into Jar
Place the salted lemons tightly into the sterilized glass jar, pressing them down firmly with a wooden spoon or pestle until the juices rise and fully cover the lemons.
Time: PT5M
Seal and Age
Close the jar with its lid and store it at room temperature, out of direct sunlight, for at least 4 weeks. Shake the jar gently once every few days to redistribute salt and juice.
Time: PT0M
Store for Use
After the curing period, keep the preserved lemons in the refrigerator. They will stay good for up to 6 months.
Time: PT0M
Nutrition Facts
- Calories
- 5
- Protein
- 0g
- Carbohydrates
- 1g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegan, Vegetarian, Gluten‑Free, Dairy‑Free, Paleo, Keto
Allergens: Citrus
Ingredient Substitutions
- Instead of Coarse Sea Salt: Kosher salt, Pink Himalayan salt, Table salt (use less, as it is finer)
Equipment Needed
- Cutting Board
- Sharp Knife
- Measuring Spoon
- Glass Jar with Lid
- Wooden Spoon or Pestle (optional)
Critical Steps — Do Not Skip
- Press lemons firmly into the jar to release enough juice so the fruit stays submerged.
- Ensure the lemons remain completely covered by liquid throughout the curing period.
Chef Tips from the Video
- Use flaky sea salt for a more even distribution.
- Add a bay leaf or a few peppercorns to the jar for an extra layer of flavor.
- Sterilize the jar by boiling it for 10 minutes before use.
Troubleshooting
Lemons remain hard after 4 weeks.
Add a little extra salt and ensure the lemons are fully submerged; let them cure for another 1‑2 weeks.
Mold appears on the surface.
Remove any exposed lemon pieces, add fresh lemon juice to cover, and ensure the jar is sealed tightly. If mold persists, discard the batch.
Jar overflows when packing.
Use a slightly larger jar or remove a few lemon pieces, then add more salt and juice to fill the space.
Storage
Refrigerator: Up to 6 months, keep lemons submerged in their brine.
Freezer: Not recommended; texture changes.
Room temperature: Only during the initial 4‑week curing period, away from direct sunlight.
Make-Ahead Tips
- You can start this batch up to 3 months before you need it; the flavor improves with time.
- Shake the jar every few days during the first two weeks to help the salt dissolve.
Frequently Asked Questions
What is the cultural significance and history of preserved salted lemons in Moroccan cuisine?
Preserved lemons are a staple in Moroccan cooking, dating back centuries to the Sahara trade routes where salt was abundant. They provide a unique salty‑sour flavor that brightens tagines, couscous, and salads, and are often served during festive meals and family gatherings.
What are the traditional regional variations of preserved lemons in North African cuisine?
In Morocco, the rind is typically left whole and heavily salted, while in Tunisia the lemons may be sliced thinly before salting. Some Algerian versions add spices like coriander seeds or cinnamon sticks for extra aroma.
How are preserved salted lemons traditionally served in Moroccan households?
They are usually rinsed, the pulp discarded, and the rind finely chopped to flavor tagines, stews, and salads. A small amount is added at the end of cooking to preserve its bright aroma.
What occasions or celebrations is preserved salted lemons associated with in Moroccan culture?
Preserved lemons appear in holiday feasts such as Ramadan Iftar and Eid, as well as during weddings and family celebrations where tagine dishes are central to the menu.
How does the use of preserved lemons fit into the broader Moroccan cuisine tradition?
Moroccan cuisine balances sweet, salty, sour, and bitter flavors. Preserved lemons deliver a concentrated sour‑salty note that complements the sweet spices (cinnamon, saffron) and earthy flavors (cumin, preserved olives) typical of the region.
What are the authentic traditional ingredients for preserved salted lemons versus acceptable substitutes?
Authentic recipes use whole organic lemons and coarse sea salt. Substitutes can include kosher salt or pink Himalayan salt, and if unwaxed lemons are unavailable, a quick soak in hot water can remove wax before use.
What other Moroccan dishes pair well with preserved salted lemons?
Preserved lemons enhance chicken or fish tagines, roasted root vegetables, couscous salads, and even hummus. They also work beautifully in harissa‑based sauces and olive oil‑drizzled salads.
What makes preserved salted lemons special or unique in Moroccan cuisine?
The fermentation process softens the lemon rind, concentrating its flavor while adding a briny depth that fresh lemons cannot provide. This unique balance of salt and citrus is a signature of Moroccan flavor profiles.
What are the most common mistakes to avoid when making preserved salted lemons?
Common errors include not packing the lemons tightly enough, allowing air pockets, or failing to keep the lemons fully submerged in juice, which can lead to mold. Also, using fine table salt can make the brine too salty.
Why does this preserved lemon recipe use coarse sea salt instead of fine table salt?
Coarse sea salt dissolves more slowly, creating a gentle brine that draws out moisture without making the lemons overly salty. Fine salt can dissolve too quickly and result in a harsh, overly salty rind.
Can I make preserved salted lemons ahead of time and how should I store them?
Yes, the lemons improve with age; make them at least 4 weeks ahead. Store the sealed jar in a cool, dark place during curing, then keep it refrigerated after opening. They stay good for up to six months.
What does the YouTube channel Johnny Kyunghwo specialize in?
The YouTube channel Johnny Kyunghwo focuses on simple, curiosity‑driven cooking experiments and traditional Asian and international recipes, often highlighting techniques that viewers can try at home with minimal equipment.
How does the YouTube channel Johnny Kyunghwo's approach to preserving foods differ from other cooking channels?
Johnny Kyunghwo emphasizes hands‑on experimentation with just a few ingredients, explaining the science behind preservation while keeping the process straightforward and accessible, unlike many channels that use elaborate equipment or extensive ingredient lists.
Last updated: August 29, 2026
