Preserved Lemons

By mm_food4me

Ingredients

• Ingredients:
• Meyer Lemons
• Kosher Salt
• Equipment:
• A non-reactive container large enough to hold the amount of lemons you would like to preserve.

Details

Adapted from aldenteblog.com

Preparation

Step 1

Directions:

"Our favorite lemons to preserve are the thinner-skinned, sweeter Meyer lemons, but Eureka lemons work equally well. Preserved lemons make a wonderful condiment that adds a uniquely Moroccan flavor wherever lemon is called for. To make them, all that is required is lemons and salt. Additive-free kosher salt is especially recommended in this recipe because it seems to dissolve more quickly."

1. Wash the lemons well. While holding them over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced around the lemon, effectively dividing it into four sections attached at the ends. Don't make the cuts so long (going into the ends) that the lemons separates into pieces; you want to keep the lemons whole. (Alternatively, cut the lemons into quarters, leaving the attached only at the stem end.)

2. Pack the cuts generously with salt. Put a couple of tablespoons of salt in the bottom of a jar and pack the lemons in layers, sprinkling a thin layer of salt between each layer of lemons. Push the lemons down firmly to pack them tightly and to help express some of their juice. Finish with a final layer of salt. Pour any juices that collected on the plate when the lemons were cut. Cover the jar tightly.

3. Leave at room temperature for a few days, monitoring the level of liquid in the jar. The lemons should be submerged in juice after a few days. If they are not, ad more lemon juice. The lemons will be ready to eat in a few weeks and will keep for up to a year. They do not absolutely require refrigeration, but we always keep them in the refrigerator at the restaurant.