Save the season
Preserved Lemons
The Moroccan pantry classic: whole lemons packed in salt and their own juice until the rinds turn silky and intensely savory, the workhorse seasoning for tagines, grain bowls, and roast chicken.
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Ingredients
one batchFrom the garden
- 8 lemons, scrubbed well · thin-skinned Meyer types are the classic choice, but any unsprayed lemon works
- 3 lemons for juices · juiced as needed to keep the jar topped up
From the pantry
- ½ cup kosher or coarse sea salt · plain salt without anti-caking additives
- 2 bay leaves (optional)
- 1 tsp black peppercorns (optional)