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Preserved Lemons
Preparation info
- Makes
1 quart
- Difficulty
Easy
Appears in
Published 2010
This is a classic north african staple; the funky salted lemons are featured in tagines, salads, rice dishes, and so on. To use the lemons, scrape off and discard the lemon flesh, leaving just the preserved peel.
Ingredients
5 1¼ pounds ⅓ cup
Method
Pat the lemons dry and cut them lengthwise into eighths. Layer the wedges with the salt in a clean 1-quart jar, pressing them down with a wooden spoon handle to fit in the jar. Cover and set aside in a cool spot for 3 to 4 days. The juice will be drawn out and should cover or almost cover the lemons. Push the lemon wedges down so they are all submerged in the brine; if necessary, add more lemon
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