Written by Maria Finn
Preserved lemons, also known as pickled lemons, are a north African delicacy, and a great complement to Indian dishes or grilled fish. If you want to make them Moroccan style, add cloves, cardamom, peppercorns, cinnamon stick, and bay leaf.
8-10 Meyer lemons
1/2 cup kosher salt
Sterilized quart canning jar
Put about ¼ inch of salt in the bottom of a clean and sterilized mason jar. Scrub your lemons clean and cut off and cut 1/4 inch off the tip of each lemon. You will almost quarter your lemons lengthwise, but keep them attached at the base. Pry them open and coat the insides and outsides with salt. Then fill the jar with the lemons, packing them in tightly so that juices are released and fill the jar. If there isn’t enough juice, add some extra freshly squeezed juice. Add remaining salt. Seal the jar and let sit at room temperature for a couple days. Every once in awhile turn it over and shake it very gently. The rinds will need about three weeks to soften. You can store these in the refrigerator for about 6 months. Before serving, discard any seeds still caught in there, and wash well to rinse off excess salt.
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