Ingredients

How to make it

  • Most people use the juice from the lemons and you will likely need a little extra lemon juice to top off the container. It is important that the lemons are completely submerged when you are finished canning them.
  • Add all of the ingredients into a widemouth jar. Pressing down on the lemon slices as you put them in the jar will release their juices. Ensure that all of the lemon are covered with juice (again add more lemon juice if needed) and place in the fridge for 1 week. Shake the jar up now and then to mix the flavors around. After a week they are ready to use.**
  • ** I think they need to sit for a couple months personally. After a week its still pretty much just a wet lemon slice.

Reviews & Comments 12

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    " It was excellent "
    notyourmomma ate it and said...
    love the ginger addition and the peppers. good stuff. great post.
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  • antics 11 years ago
    hrm...not listed in my 'official' ingredients but visible in the picture are some chilies of your choice. I used thai giants but I think a scotch bonnet would be great too. I'd definitely recommend a little heat in there.
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  • rosemarysbaby 11 years ago
    This looks great. And so easy too. It's definitely going on my "to-make" list. Hmmmmm, I wonder what would happen if you put a Scotch bonnet or a jalapeƱo in with the lemons/limes?
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  • antics 11 years ago
    @hexxorba - I don't know but its worth a shot. The juice itself is enough to preserve the fruit I bet (like veggie confit) but I'm sure the sugar and salt help as a preservative plus add to the flavor. After a while the juice turns into a thick syrup which I imagine is because of the sugar/salt. If you try it let me know how it turns out.
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  • hexxorba 11 years ago
    is all the sugar and salt necessary? could i put a fourth of a cup of each in and achieve the same results?
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  • coffeebean53 11 years ago
    I knew there was a reason I was saving a mason jar. I'll have to try these for sure. Thanks for posting.
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  • berry 11 years ago
    Oh my.. I love this recipe from Morocco... Favorite flavors for me! Thanks!
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  • kaitatomaita 11 years ago
    thanks for the tip!
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  • antics 11 years ago
    The flavor is so intense that I don't think you could eat it straight. I like to make a rub (with garlic, spices, and mushed preserved lemons) for chicken, pork, or seafood; or mixed them into polenta. This looks pretty good too: Chicken Tagine W Olives And Preserved Lemons Recipe
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  • kaitatomaita 11 years ago
    Would you eat these straight out of the jar, or serve them with a meal? They look enticing!
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  • antics 11 years ago
    Yeah that picture is (very fresh) limes. They're just about ready now, the sugar dissolves and forms a thick syrup and the vibrant green (or yellow) dulls a bit over time. I'd like to try it with oranges or mixed citrus too but haven't gotten around to it.
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  • zena824 11 years ago
    This is interesting.... kinda looks like limes in there....
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