Popular in Moroccan, Middle Eastern, and North African cooking, preserved lemons are easily made by soaking fresh lemons in a salt and lemon juice brine for a few weeks until the skins are supple and tender. This technique pickles the fruit creating a versatile accompaniment for many dishes, try it out!
- 5 ripe lemons, preferably organic
- 5 tablespoons Kosher or sea salt
- 1 cup freshly squeezed lemon juice, plus additional as necessary
- Sterilize a 1-quart jar in boiling water; set aside to drain.
- Scrub the lemons under hot water to remove any wax or dirt.
- Cut into quarters leaving attached at the stem end.
- Gently spread the quarters apart and add 1 tablespoon of salt.
- Place in jar and repeat with remaining lemons, pressing down to pack.
- Fill the jar with lemon juice to within 1/2-inch of top and tightly seal with lid.
- Before using, place in a cool dark place for at least 3 weeks turning occasionally to evenly
- Distribute the juice and salt.
- Store jars in refrigerator for up to 6 months.
- To use, remove the pulp and rinse under cool water to remove salt.
- Refrigerate after using.
Chop these preserved lemons up and add to vinaigrettes and dips, roast them with chicken or fish, or toss them with spring veggies and warm pasta for a perfect seasonal meal.