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Recipesauce/condiment Vegetarian

My Best Preserved Lemons

this is more a technique than "amounts" recipe though the ratio of salt to lemon must be measured. while the bottles and jars of preserved lemons in the souk are wonderful to look at, they are by in large for the tourists and at times are unhealthy. nearly every moroccan home which uses preserved lemon makes it's own preserved lemons and these quarters are the most common as they are ready prepared to use and serve. the entire lemon piece can be used in "some" recipes though the most common is to use only the rind. " preserved lemons lend a wonderful tangysalt flavour to especially chicken and gorgeous with fish and soups! make sure that when using you remove the pulp using only the rind. enjoy! \2003

2 ingredients13 preparation steps
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Ingredients

  • lemons
  • rock salt

Preparation

  1. 1quarter lemons lengthwise and put in a noncorrosive airtight container
  2. 2freeze for 8 hours
  3. 3add 1 tablespoon rock / kosher salt per lemon
  4. 4store airtight at room temperature for 6 days
  5. 5shake occasionally
  6. 6use as suggested in your recipes
  7. 7to store , chill up to 1 year sealed well
  8. 8i use organic lemons that are unwaxed
  9. 9please do not use waxed lemons !
  10. 10when ready to use rinse well under running cold running water and remove the pulp with a sharp knife , discarding
  11. 11the rind is all of a preserved lemon which is used and can be left quartered or julienned
  12. 12the "cooking time" is "the freezing and curing time
  13. 13"