Preserves / June 22, 2017

Preserved Lemons


Ever since I got my Moroccan tagine, I have been on a serious Moroccan food and spice kick. I am a HUGE lover of all things spicy and flavourful, warm and inviting and what can be more inviting that having a jar of these beautifully vibrant lemons ready to pop open and serve?!

And here’s the best part! Not only are they a cinch to make but they’re also ready over night! Good luck not finishing them all off before you place them in your jars!

The smell alone will have you salivating!

If ever you happen to want to try using these bad boys in a recipe you can try my chicken tagine with dried fruits and couscous recipe. Best part about this recipe is that the chicken and couscous only get better the next day!

These lemons have become a staple in my house. They are so good that my mom ate them on their own. I love them with either mild cheese or on a cracker or as a flavouring to meat. They are so incredibly versatile that you will find yourself making a new batch every week- Yes.. that’s how quickly they go!

So let’s jump right in!

All you will need are 3 lemons washed well, dried and sliced plus 3 tbs freshly squeezed lemon juice


1 long red chilli pepper finely chopped and placed in a mortar and pestle. You can remove the seeds to reduce the heat but I find these to be SUPER mild even with all the seeds.

Also, if you don’t have a mortar and pestle you can simply dice the peppers vey finely and proceed to the next step.


Now on to the fun part… the spices!!!

  •  3 tbs coconut sugar
  • 1 1/2 tsp Himalayan pink salt
  • 1 clove of garlic, finely minced
  • 1 tsp sweet paprika (regular paprika will work great as well)
  • 1/4 tsp ground cumin
  • 1/2 tsp ground turmeric

Place the spices over the red pepper and use the friction to create a paste.

Once a paste has formed, add the fresh lemon juice and mix well.


Pour the mixture over the lemons, cover and leave over night for the lemons to marinate in the mixture.


The next day, place the lemons along with the marinade into a sterilized mason jar and refrigerate.



Makes about 10 servings

  • 3 unwaxed lemons, washed and dried
  • 3 tbs freshly squeezed lemon juice
  • 1 ‘hot’ red chilli
  • 3 tbs coconut sugar
  • 1 1/2 teaspoon Himalayan pink sea salt
  • 1 clove of garlic, finely minced
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric


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Preserved Lemons - Preserved Lemons are a cornerstone of Middle Eastern cuisine. They are so easy to make and can (and should!) be added to our everyday dishes! YUM! |