Moroccan Preserved Lemons
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Salt-preserved lemons in Moroccan style. Incredibly aromatic for use in stews, pasta, salads, and more. The entire lemon is edible, including the flavorful, salty “syrup” that forms! Ingredients 1200 g organic lemons (about 10 large), plus juice from 2 additional lemons 200 g salt, preferably unrefined sea salt Instructions Rinse and scrub the lemons thoroughly. Cut two slits from the top almost through to the bottom, creating four quarters that remain attached at the base. Fill the lemons generously with salt. Pack the lemons tightly into a suitable jar (approximately 1.5 liters). Pour the remaining salt and freshly squeezed lemon juice over the packed lemons. The lemons will release more juice within a couple of days, so they don’t need to be completely covered initially. Let the jar stand at room temperature for two days, turning it several times to distribute the salt and liquid. On day three, open the jar and press down the lemons with a clean spoon so they are completely covered by liquid. Make a weight (a water-filled bag works well) and close the jar. Let stand for about one month at room temperature, preferably in a dark place. After one month, move to the refrigerator. You can start using the lemons now, but they get even better with more aging. Rinse the lemon before use if desired, as the flesh is very salty. Notes Uses: Use preserved lemons as a flavoring in stews, pasta dishes, salads, cold sauces, guacamole, or when cooking quinoa/oat groats. Anywhere lemon zest would work, you can use preserved lemons. The entire lemon is edible, including the salty “syrup” that forms! ...