Easy Moroccan Preserved Lemons

Moroccan preserved lemons may sound exotic and perhaps even hard to use in the kitchen, but they're incredibly simple to make and more versatile than you think.

You just need a handful of common whole spices and a jar full of lemons. Use Moroccan preserved lemons in salads, rice bowls, vegetable side dishes, and sauces or marinades to add tangy, aromatic flavor.

Once you get started, you’ll find endless uses in your everyday cooking for this aromatic version of preserved lemons.


1 1/2 cups water 1/4 cup kosher salt, plus more to sprinkle 3 to 5 lemons (or however many will fit in your jar) 1 (3-inch) cinnamon stick 3 whole cloves 1 whole star anise 1/2 teaspoon black peppercorns


Wash and scrub your lemons thoroughly, removing any wax on the skin from store-bought lemons or any dirt from homegrown lemons.


Slice off the top and bottom of the lemon. 


Then, slice the lemon lengthwise into quarters, but do not slice all the way through.

Liberally salt the inside of your almost-quartered wedges.


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