Description
Preserved lemons are a staple in Moroccan cuisine and provide a distinct flavour plain lemons can’t recreate.
Scale
Ingredients
- 6 lemons, preferably thin-skinned (this number is approximate based on the size of the lemons and the amount of juice they provide)
- 1/4 to 1/3 cup kosher salt (Don’t fuss over an exact amount as the lemons are rinsed before using.)
Instructions
To Preserve
- Sterilize a wide-mouthed, 1-pint (1-litre) jar in boiling water for 10 minutes. Remove the jar with tongs and allow to air dry. Do not towel-dry as this could contaminate the jar. Simmer the lid in the hot water to soften the rubber seal.
- Scrub the lemons, remove the stem end, then slice each into four wedges.
- Stuff the lemons into the jar, cut side up, sprinkling each layer with a good tablespoon of salt. The jar should hold about 3 lemons.
- Juice 3 or 4 lemons. If the lemons are hard and won’t juice, microwave each lemon for 30 seconds before juicing. Pour the juice over the lemons. The juice should cover the wedges. Add another generous sprinkle of salt and seal the jar.
- Store the sealed jar in a cool, dark place, turning it upside down or shaking it vigorously every day for a month. The lemons are ready when the pulp is very soft and the salt-juice brine looks like syrup.
To use:
- Remove the required amount of lemon wedges using a clean fork. Reseal the jar and refrigerate. The opened jar should keep for 6 months. Rinse the lemon wedge. The pulp will be very soft. Using a spoon, scrape the pulp away from the rind, and dispose of the pulp. Use the rind as directed.