Tools & utensils
Jars for Olives, Preserved Lemons and Pickles
Preserved lemons, brined and cured olives, and quick pickles are the flavour reserves of a Moroccan kitchen, adding salt, sourness and depth to tagines and salads year-round. Making and keeping them well depends on the right jar and a few safe-preserving habits. Here is what vessels to use, how to prepare them, and how to store your preserves so they stay good for months.
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- 7 min
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- Tools & utensils
- Updated
- 19 July 2026
At a glance
- Glass and glazed earthenware jars both preserve well; the seal and cleanliness matter most.
- Keep ingredients submerged under brine or juice so they do not spoil at the surface.
- Sterilise jars and use clean utensils to keep preserves safe over long storage.
- A wide mouth makes packing lemons and olives, and getting them out, much easier.
What to preserve, and in what
Preserved lemons — quartered, salted and packed until soft and mellow — are perhaps the defining Moroccan preserve, and they, along with cured olives and pickled vegetables, keep a kitchen stocked with instant flavour. The classic vessel is a glazed earthenware jar or a glass jar with a good lid. Glass has the advantage that you can see the level of brine and the state of the contents, while glazed earthenware keeps light out and has a traditional look.
Whatever the material, the jar must be clean, non-reactive and able to seal, and wide enough to pack whole lemons or handfuls of olives and retrieve them easily. Avoid bare metal lids in direct contact with salty, acidic brine, which corrodes them; use lined, plastic or glass-topped lids instead.
Safe preserving habits
Good preserves depend as much on cleanliness and technique as on the jar.
- Sterilise jars: wash and heat-sterilise jars and lids before packing to prevent spoilage.
- Submerge everything: keep lemons, olives and vegetables fully under brine or juice.
- Use clean utensils: take preserves out with a clean fork or spoon, never fingers.
- Top up the liquid: add more brine or oil if the level drops and exposes the contents.
- Store cool and dark: a cool cupboard or the fridge extends the life of your preserves.
Storing and using them
Once made, keep preserved lemons and olives in a cool, dark place or the fridge, always with the contents submerged, and they will last for months, deepening in flavour. Watch for any off smells, mould above the liquid line or cloudiness that seems wrong, and when in doubt, discard rather than risk it. A well-kept jar of preserved lemons is one of the most useful things in a Moroccan pantry.
Use preserved lemon in tagines and salads, olives in cooking and on the table, and pickles as a sharp foil to rich dishes. For recipes that call on them, see our recipes; store aged butter in similar jars per the smen guide; and shop for olives and lemons in the markets.
Frequently asked questions
What jar is best for preserved lemons?
A clean glass jar or a glazed earthenware jar with a good, non-reactive seal. Glass lets you see the brine level and contents, while glazed earthenware keeps light out. Choose a wide mouth for packing and removing whole lemons, and avoid bare metal lids that corrode in salty acid.
How do you store olives and preserved lemons safely?
Keep them fully submerged under brine, juice or oil in a sterilised sealed jar, stored somewhere cool and dark or in the fridge. Use clean utensils to take them out, top up the liquid if the level drops, and discard anything with off smells or mould above the line.
Do you need to sterilise jars for Moroccan preserves?
Yes. Washing and heat-sterilising jars and lids before packing removes microbes that cause spoilage, which matters for preserves kept for months. Combined with keeping contents submerged and using clean utensils, sterilised jars keep preserved lemons, olives and pickles safe.
How long do preserved lemons last?
Kept submerged in a clean sealed jar in a cool, dark place or the fridge, preserved lemons last for many months and deepen in flavour over time. Always check for off smells or mould above the liquid before using, and discard the jar if anything seems wrong.