MOROCCAN-STYLE PRESERVED LEMONS

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Moroccan-Style Preserved Lemons image

Categories     Citrus     Gourmet

Yield Makes 48 wedges

Number Of Ingredients 6

6 lemons
2/3 cup kosher salt
1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons)
2 tablespoons olive oil
Special Equipment
a 6-cup jar with a tight-fitting lid

Steps:

  • Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.
  • Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.
  • Add oil to jar and refrigerate.

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