Moroccan Preserved Lemons
Description
It's easy to make your own Moroccan preserved lemons. Whole lemons are cured for 1 month with salt and water, then stored in the fridge, but only the peel is used for cooking.
Ingredients
•
6 organic lemons
•
1/4 cup kosher salt
•
1 cup lukewarm water, or as needed
Directions
1
Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
2
Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.