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Moroccan Style Preserved Lemons

Ingredients
  • Take a bunch of lemons, maybe nine or twelve, and slice them in
  • quarters, stem-to-stern, leaving them joined at the stem end by
  • about 1/4 inch. Rub about a teaspoon of salt into each lemon on
  • the cut surfaces, and pack them into a clean glass jar. Press 'em
  • down tightly before putting in another layer (I can usually get
  • three to a layer in a wide-mouthed pint or quart jar). When the
  • jar's packed, press them down a bit to express some of the juice,
  • then fill to covering with the squeezed juice of a few more lemons.
  • I sometimes add a few cinnamon sticks or a few pods of cardamom or
  • allspice. Cover the jar and store it in the fridge. It's not so
  • good if the acid makes contact with a metal lid, so you may want
  • to put a piece of saran wrap or waxed paper on top before screwing
  • on the lid. Let this sit in the fridge for about a month.
Instructions
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