Bay Leaf-Infused Preserved Lemons

Aromatic bay leaves add herbal notes to this make-at-home version of preserved lemons, a classic ingredient in North African and Middle Eastern cuisine.

Serves: 6
20 mins Prep time
20 mins Prep time
  • Bring water to boil in large saucepan. Add lemons; cook 5 minutes to soften peel. Drain. Dry lemons well. Cut each lemon into 8 wedges, discarding seeds

  • Mix salt and bay leaves in large bowl. Add lemon wedges; toss to coat well. Using a sterilized spoon, pack lemons and salt tightly in sterilized jar. Add enough lemon juice to fill jar to the rim. (Lemon wedges should be completely covered in salt and lemon juice.) Cover jar. Let stand at room temperature in cool dry place 7 days. Shake jar gently each day to redistribute lemon juice and salt

  • To use preserved lemon, remove lemon with a clean utensil. Rinse the lemon under running water, removing and discarding the pulp. Once opened, refrigerate preserved lemons in covered jar up to 6 months

Cooking tip

Substitution Tips: •Substitute 12 scrubbed Meyer lemons in place of the 6 lemons, if desired.
•Use 1 to 1 1/2 cups of juice from 10 Meyer lemons in place of the the juice from 5 large lemons.

To sterilize jar: 
Wash jar in dishwasher on heavy soil cycle. Fill jar directly from the dishwasher while still hot. If jar cools down, place on a shallow baking pan in preheated 300°F oven until ready to fill.

Recipe adapted from Couscous and Other Good Food From Morocco by Paula Wolfert.

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Nutrition information

Nutritional Information coming soon!

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