Friday, December 7, 2012

Moroccan Preserved Lemons

Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. 
It’s quite easy to make, though takes at least three weeks before the lemons are ready to use.


2 or More Meyer lemons, (scrubbed, very clean & Dried)
Sea salt
Sterilized quart canning jar


1- Place 2 Tbsp of salt in the bottom of a sterilized jar.

2- Cut the lemons as if you were going to cut them in half lengthwise, 
starting from the tip, but do not cut all the way. Keep the lemon attached at the base. 
Make another cut in a similar manner

3- Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

4- Pack the lemons in the jar, squishing them down so that juice is extracted.
 Fill up the jar with some lemons in half and Top with a couple tablespoons of salt.

5- fill the jar with water, seal it and let sit at room temperature for a couple days. 
Turn the jar upside down occasionally  Put in refrigerator and let sit, again turning upside down occasionally, 
for at least 3 weeks, until lemon rinds soften.

6- To use your lemons, remove a lemon from the jar and rinse thoroughly in water to remove salt. 
Discard seeds before using. Discard the pulp before using, if desired.

7- Store in refrigerator for up to 6 months.

P.S: You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.

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