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Recipesauce/condiment Vegetarian

Moroccan Preserved Lemons

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.

2 ingredients13 preparation steps
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Ingredients

  • meyer lemons
  • kosher salt

Preparation

  1. 1wash lemons well
  2. 2be sure to have a jar big enough for the lemons to fit
  3. 3put a couple tablespoons of salt in the bottom of the jar
  4. 4holding over a plate to catch the juice , make four deep longitudinal cuts , evenly spaced , in each lemon
  5. 5keep ends attached
  6. 6or quarter the lemons keeping stem end intact
  7. 7pack salt liberally into cuts
  8. 8pack lemons into jar tightly , helping to press out some juice and sprinkling thin layer of salt over each layer of lemons
  9. 9top with final layer of salt
  10. 10add juice from the plate
  11. 11cover jar tightly and leave at room temperature for a few days , watching level of juice
  12. 12lemons should be covered in their own juice , if not , add more lemon juice
  13. 13they'll be ready to eat in a few weeks and can keep for up to a year