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Nutrition Facts

Serving Size 1 Preserved Lemons 254g

Recipe makes 4 Preserved Lemons)

Calories 21
Calories from Fat 2 (13%)
Amount Per Serving %DV
Total Fat 0.3g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 56589mg 2357%
Potassium 168mg 4%
Total Carbohydrate 11.6g 3%
Dietary Fiber 5.1g 20%
Sugars 0.0g
Protein 1.3g 2%

how is this calculated?

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Preserved Lemons

Recipe #36566 | 14 days | 14 days prep | add private note
(0) RATE IT NOW Print Recipe
Miss Annie

By: Miss Annie
Aug 9, 2002

These are a traditional Moroccan seasoning which can be use to add flavor to may dishes, including soups and stews. Recipe from: The Casablanca Cookbook by Sarah Key, Jennifer Newman Brazil, Vicky Wells

4 Preserved Lemons (change servings and units)

Ingredients

Directions

  1. 1
    Poke holes with a sharp knife all around the middle of the lemons.
  2. 2
    In a 1-quart (1 liter) jar, layer lemons alternately with salt to fill jar.
  3. 3
    Seal jar with airtight lid.
  4. 4
    By the following day, the mixture should have produced enough liquid to cover the lemons.
  5. 5
    If not, add additional salt.
  6. 6
    DO NOT ADD WATER.
  7. 7
    Let sit in cool, dry place for 2 weeks.
  8. 8
    After 2 weeks lemons are ready to use.
  9. 9
    Refrigerate at this point to store lemons up to 6 months.

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