Preserved lemons are used quite a bit in Moroccan Food, but I’m finding all kinds of lovely ways to use them in my cooking since I made these beauties a few weeks ago. The acid of the lemons is mellowed by the salt and I love how they smell simmering on the stove in a chicken dish or added to a pot of beans. They would make nice Holiday gifts too, if you can keep from eating them all.
- 8 large fresh lemons
- lots of Kosher Salt
- Sterilize 6 pint jars and lids
- Cut lemons in quarters or eighths, depending on how big the lemons are
- Toss in the salt
- Pack in the jars tightly, pushing down to release the juice and adding more salt as you go
- If there isn't enough juice to cover the lemons, add a little fresh lemon juice
- Place the lids on the jars
- Let sit in a cool space for a week or so, shaking the jar every day.
- When the rinds are soft, refrigerate
- Use anywhere you would use fresh lemons or lemon rinds
Try a slice in a gin and tonic instead of lime!