Ingredients
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6 - 8
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Directions
Moroccan Preserved Lemons, A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza Thin-skinned Meyer lemons recommended, though Eureka works well, too Kosher salt makes a good choice as it dissolves easier Your jar of preserved lemons may or may not be kept refrigerated , I enjoy making my own condiments and this one was truly easy We’ll see how they turn out in a few weeks I’m giving 5 stars on faith
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Steps
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1
Done
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Wash Lemons Well. |
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2
Done
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Be Sure to Have a Jar Big Enough For the Lemons to Fit. Put a Couple Tablespoons of Salt in the Bottom of the Jar. |
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3
Done
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Holding Over a Plate to Catch the Juice, Make Four Deep Longitudinal Cuts, Evenly Spaced, in Each Lemon. Keep Ends Attached. |
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4
Done
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or Quarter the Lemons Keeping Stem End Intact. |
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5
Done
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Pack Salt Liberally Into Cuts. |
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6
Done
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Pack Lemons Into Jar Tightly, Helping to Press Out Some Juice and Sprinkling Thin Layer of Salt Over Each Layer of Lemons. Top With Final Layer of Salt. |
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7
Done
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Add Juice from the Plate. |
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8
Done
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Cover Jar Tightly and Leave at Room Temperature For a Few Days, Watching Level of Juice. Lemons Should Be Covered in Their Own Juice, If not, Add More Lemon Juice. |
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9
Done
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They'll Be Ready to Eat in a Few Weeks and Can Keep For Up to a Year. |
