Preserved Lemons

For those Moroccan dishes. Optional Safi Mixture: 1 cinnamon stick 3 cloves 5 to 6 coriander seeds 3 to 4 black peppercorns 1 bay leaf can be added in between layers of lemons.The addition of olive oil to act as a sealant on top of the lemons but is not necessary.

• Ready In: 10 mins
• Yields: 4 1/2 pint jars

Ingredients

• 8  ripe lemons
• 1  cup  plus coarse salt (kosher)
• 1⁄2 cup fresh lemon juice
•  olive oil, I normally skip this (optional)

Directions

1. Scrub thin skinned unblemished lemons and dry well.
2. Cut each into 8 wedges.
3. Toss with a generous amount of salt and Packing tightly in sterilized glass 1/2-pint jars with a glass or plastic-coated lid.
4. Pour in Fresh lemon juice to make sure the lemons are well covered.
5. The first week rotate jars shaking jar each day to distribute salt and juice.
6. Then place in a dark spot for 2 weeks before using.
7. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, and excess salt if desired.
8. Add to Mediterranean salads, sliced lemons to chicken, lamb or fish 1/2 way through cooking, add coarsely minced lemon to rice water, couscous, or any grain water before adding the grains.
9. There is no need to refrigerate after opening.
10. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.