Moroccan Preserved Lemons
These delightful items appear in many Middle Eastern and North African dishes. Once you have prepared them, they will keep in the refrigerator for up to six months.
Ingredients
8 to 10 Organic Meyer lemons
kosher salt
Extra fresh squeezed lemon juice if needed
Preparation
Scrub the lemons clean.
Cut 1/4 inch of the top off and quarter the lemons lengthwise. Leave the quarters attached a bit at the bottom.
Liberally coat the inside and outside with the salt - using about 2 to 4 Tablespoons all together.
Pack the lemons in a sterile jar, pushing them down enough to make the juice release. If the juice does not reach the top, use some of the fresh squeezed juice to cover the lemons. Don't crush the lemons, as you want them to retain their beautiful shape. Top off with another Tablespoon of salt.
Seal the jar and leave at room temperature for three days,turning the har over several times. Then store in the refrigerator for three weeks at least before using.
Remove the seeds before using. Try them as a garnish in a chicken tajine!