You'll also need a box of Kosher salt, a sharp knife, and a few jars with airtight lids. I am currently addicted to putting all sorts of food in Weck jars, those vintage-looking yet highly practical canning jars.
For a printable version of the recipe, click on the file below it.
Moroccan-style Preserved Lemons
The jars should be impeccably clean. Wash them in hot soapy water and let them dry completely before using, or sterilize the jars in the dishwasher.
- 12 organic lemons
- 1 -1 1/2 cups Kosher salt
1. Scrub the lemons well, and dry with a kitchen towel.
2. Cut them in half through the equator, and juice 4-6 lemons to get 1 1/2 cups fresh lemon juice, strained of seeds. Cut the rest of the lemons into halves or quarters, depending on the size of your jars. Remove as many seeds as you can with a knife.
3. Using a sharp knife, cut the lemon halves to the stem end without going through the stem. Cut between the flesh and the rind, without going all the way down to the stem. The stem end should remain intact to hold the lemon half together.