Preserved Lemons

By TeeSquared

Essential ingredient in many Moroccan dishes. There is no substitute!

Ingredients

• Equipment:
• 5 Ripe lemons (Meyer lemons are best)
• 1/2 Cup Kosher salt (or other coarse variety of salt)
• 1 Cinnamon stick
• 3 Cloves
• 5-6 Coriander seeds
• 3-4 Black peppercorns
• Additional, fresh squeezed lemon juice
• Sterile 1-Pint Mason Jar
• Paring knife

Details

Servings 1

Preparation

Step 1

Quarter the lemons from the top to within 1/2” of the bottom.

Sprinkle salt on the exposed fruit, then reshape the lemons.

Place 1 tablespoon of salt in the bottom of the mason jar. Pack in the lemons, and push them down, adding more salt and the spice between the layers. Press the lemons down to release their juice and to make room for the remaining lemons.

Top off the jar with additional, freshly squeezed lemon juice and seal.

Allow the lemons to ripen for 30 days. Try to give the jar a shake every day to distribute the salt and juice.

To use, rinse off the number of lemons that you need under running water. You’ll probably just want to use the peel, so discard the pulp.

Note: these will keep for a year or more without refrigeration.