You’ll need to start these lemons about two months before using them. The preservation process softens the peel and gives a bright flavor to Moroccan tagines, salads and other dishes.
Preserved Lemons
Ingredients
- 8 Meyer (or other) lemons (make sure they do not have a wax coating)
- 4 Tbsp. Kosher salt
Instructions
- Wash the lemons thoroughly. Cut off the stem end just enough so the lemon will stand upright.
- Take one lemon and cut it into quarters, but only about 3/4 of the way to the stem end. The quartered lemon pieces should remain attached at the base. Repeat with three of the remaining lemons.
- Rub one (1) tablespoon of salt on the cut sides. Hold together and insert into a clean, sterilized pint-size jar.
- Repeat with three of the remaining lemons. The lemons should fit snugly in the jar. Don't be afraid to squeeze them if necessary.
- Cut the remaining lemons in half and squeeze the juice into the jar, completely covering the lemons with juice. You may need to press down on the lemons a few times to make sure the jar is full.
- Close the lid and store in the refrigerator for at least two months before using.