MOROCCAN PRESERVED LEMONS

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Moroccan Preserved Lemons image

A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated.

Provided by 5thCourse

Categories     Lemon

Time 30m

Yield 1 jar

Number Of Ingredients 2

6 -8 meyer lemons (as many as will fit in your jar)
kosher salt

Steps:

  • Wash lemons well.
  • Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar.
  • Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached.
  • Or quarter the lemons keeping stem end intact.
  • Pack salt liberally into cuts.
  • Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt.
  • Add juice from the plate.
  • Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice.
  • They'll be ready to eat in a few weeks and can keep for up to a year.

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