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Moroccan Preserved Lemons

  • 16 thin-skinned lemons
  • water
  • coarse salt
  • lemon juice

Wash lemons well.Place in large glass, stainless steel or plastic container. Cover with cold water and allow to soak for 3 - 5 days, changing water daily. Drain lemons. Insert the point of a sharp knife into peel, 6mm from the bud end of each lemon and make four incisions lengthwise to within 6 mm of the other end. Then cut through incisions so that lemons are cut completely through both sides, but are still held together at both ends. Insert 1/4 teaspoon coarse salt into centre of each lemon, and arrange lemons in sterilised preserving jars and sprinkle with 1 tablespoon coarse salt. Add strained juice of 1 lemon to each jar and pour in enough boiling water to cover lemons. Store in a dry place and leave for 3 weeks. To use: Rinse well under cold running water. Cut away pulp from each quarter and use peel only. Note: Preserving jars must be thoroughly clean and sterile before use. After washing and rinsing well, immerse the jars in water in a large pan and boil for 10 minutes to sterilize. Makes 16.

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