Moroccan Preserved Lemons

After the five day deep freeze out here in the West.

I have bowls and bowls of lemons that need to be used.

Besides freezing lemon juice, making lemoncello, 

lemon curd and lemon marmalade. 

 I like to make preserved lemons.

It is really easy, all it takes is lemon juice and course salt.

 

 

 Scrub the lemons and dry them off well.

 

Cut off the little piece where the stem attaches to the fruit

 

 

 make an X shape cut two thirds of the way down the lemon.

 

generously fill the X with French Grey sea salt.

 

 

 

Put the salt-filled lemons in a sterile wide mouth quart mason jar. 

 I use a wooden dowel and push the lemons down firmly so that the juice is released.  Keep layering the salt filled lemons in the jar, until you reach the top. 

Once the jar is filled, squeeze lemon juice on top till all the lemons are cover and submerged.

 

Then cover and let sit overnight. 

The next day shake the jar to get the juice and salt mixed and leave on the counter repeat shaking 

for the next few days.  Once the juice starts to go from cloudy to clear store in a cool dark place

for about a month. Then they are ready to rinse and use. 

You can keep them in your fridge for six months.

 

 

They are wonderful chopped up in a salad dressing or used in a roast chicken.

 

My kale and quinoa salad recipe uses these preserved lemons.

 

Bon Appétit!