Moroccan-Style Preserved Lemons

Recipe by TasteTester
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READY IN: 120hrs 20mins
SERVES: 8
YIELD: 16 wedges
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.
  • Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.
  • 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.
  • 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. (I usually put them into a smaller container so I won't have to add any additional lemon juice.) They will keep up to two weeks.
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