Preserved Lemons

By cprzybyl

Ingredients

• 6 lemons, scrubbed very clean
• 1/4 cup kosher salt
• 1/4 cup lemon juice

Preparation

Step 1

Cut each lemon in quarters, but not all the way through so that the pieces are still attached. Generously sprinkle the inside of each lemon with salt. Pack the lemons in a sterilized quart canning jar, pushing each one down to release its juices. Top lemons with more salt and lemon juice to cover. Seal the jar and let sit at room temperature for 3 days. Turn the jar upside down occasionally. Refrigerate for 3 weeks, until the lemon rinds are soft. Before using, scoop out the pulp and rinse the lemon peel.

Preserved Lemons: Lemons that have been macerated in a salt-lemon juice brine (sometimes with spices such as cinnamon, cloves and coriander) for about 30 days. Preserved lemons have a silken texture and distinctive flavor. They're an indispensable ingredient and flavoring in Moroccan cooking and used as a flavoring by many of today's leading chefs. (Source: "Food Lover's Companion")