Moroccan-Style Preserved Lemons

Time

Prep 20 min

Difficulty

easy

1. 1

   Blanch 2 lemons in boiling water for 10 minutes; drain. When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.

   10 min
2. 2

   Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.

3. 3

   Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.

4. 4

   Put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Rinse lightly before use to remove excess salt.

5. 5

   If you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. Make sure the lemons are covered. They will keep up to two weeks.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.