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These are fun to make and they add a very cleansing flavor to Moroccan dishes. You may be able to buy these in a Middle Eastern market, but do not confuse them with Indian Lemon Pickles. They are quite different.
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| What You Need: |
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5 lemons, quartered but still attached at one end (Don't cut them all the way through.)
¼ cup kosher salt
Juice of about 8 additional lemons
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| How To Cook: |
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1. Rub a little bit of salt inside each of the quartered lemons. Pack them tightly inside of a 1-quart glass jar.
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2. Add any remaining salt and enough lemon juice to completely cover the lemons.
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3. Seal the jar. Let stand 14 days at room temperature, inverting the jar every day.
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4. Before using, rinse each lemon in water. Store covered in the refrigerator. Will keep indefinitely.
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VARIATION:
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You might wish to add some spices to the above recipe. Try adding a stick or two of whole cinnamon and a few cloves. These give the lemons a little extra kick.
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To Make: 1 quart-jar or 5 preserved lemons
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