Preserved Lemons (حامض مرقد) — Moroccan Salt-Cured Lemons for Tagines

• 8unwaxed lemons (preferably thin-skinned; about 900 g total)
• 180 gkosher salt (plus 10 g for the jar)
• 240 mlfresh lemon juice (from additional lemons if needed to fully submerge)
• 2 leafbay leaf
• 1 tspblack peppercorns
• 1 tspcoriander seeds
• 1 stickcinnamon stick (about 5 cm)

Instructions

1. 1

   Sterilize a 1-liter glass jar and lid, then let them dry completely. Any lingering moisture can dilute the brine and slow fermentation, so make sure the jar is truly dry.

2. 2

   Scrub the lemons under warm running water for 30 seconds each, then dry them well. Trim a thin slice off the stem end of each lemon so it sits flat and exposes fresh flesh.

3. 3

   Cut each lemon lengthwise into quarters without cutting all the way through, leaving about 1.5 cm intact at the base so it opens like a flower. Open the lemon gently and pack 20 g of kosher salt inside each lemon, pressing the salt into the cuts so it contacts the flesh.

4. 4

   Sprinkle 10 g of salt into the bottom of the jar, then add a few optional aromatics if using. Pack the salted lemons tightly into the jar, pressing down firmly with a clean spoon to start releasing juice and to eliminate air pockets.

5. 5

   Pour in fresh lemon juice until the lemons are fully submerged, leaving about 1.5 cm headspace at the top. The lemons must stay under liquid to ferment safely, so press them down again and add more juice if any pieces float above the surface.

6. 6

   Seal the jar and let it stand at cool room temperature (18–22°C) for 7 days, turning the jar upside down and back once daily to redistribute salt and juice. Each day, check that the lemons remain submerged; if needed, open the jar and press them down with a clean utensil.

7. 7

   After 7 days, move the jar to the refrigerator and cure for at least 21 more days for the peel to become tender and fragrant. The preserved lemons are best after 4 weeks total, when the peel is soft enough to chop and the flavor is rounded and complex.

8. 8

   To use, remove a lemon quarter with a clean fork and rinse it under cool water for 5 seconds to remove excess surface salt. Discard the pulp if desired and finely chop the peel for tagines, sauces, salads, or marinades, then return remaining lemons to the jar with everything kept submerged.