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Preserved Lemons
Lemons
Coarse salt
Sterilized glass jar
Olive oil or water
Cut lemons into slices or wedges, and sprinkle each with coarse salt. Place in a sterilized jar filled with olive oil or water and cover or cork tightly. Let stand in a warm place for three weeks, then store in the refrigerator. Lemons will keep for months.
Preserved Lemons
Source: Lior's Kitchen Talk
Preserved lemons are a staple in Moroccan cuisine and are frequently used in stews or tagines. Although easy to prepare, this step must be done well in advance, since curing the lemons takes at least one month.
3 or 4 lemons, depending on size
1/4 cup coarse salt, more if desired
(kosher or coarse sea salt)
6 coriander seeds
6 black peppercorns
1 cinnamon stick
4 whole cloves
Lemon juice
Make two cuts in lemon from the top to within 1/2 inch of the bottom, nearly quartering them. Sprinkle salt on inside surface before reshaping. Place 1 tablespoon salt on the bottom of a 1 1/2-pint size jar. Place lemons in jar and push them down, adding more salt and spices in between. Press the lemons into jar and add fresh lemon juice to approximately 3/4 inch from top of jar. Allow lemons to ripen in a warm place. Invert jar daily (if possible). Takes approximately 30 days.
May keep up to one year. One can double this recipe.
