Moroccan-style preserved lemons

Yield: 4 servings

Measure Ingredient
12 \N Unblemished organically
\N \N Grown small lemons
\N \N (preferably Meyer lemons)
\N \N Kosher or table salt

Wash and dry the lemons. If using store-bought lemons, scrub them carefully to remove any pesticides. Cut a thin slice from the top and bottom of each lemon. Set one lemon on end and make a vertical cut three quarters of the way through the fruit, so that the two halves still remain attached at the base; do not cut it in half. Turn the lemon upside down and rotate it so that you can make a second vertical cut down the center, crosswise to the first, leaving the bottom arched, as you did previously. Fill each cut with as much salt as it will hold.

Carefully place the lemon at the bottom of a hot, sterilized, wide-mouthed glass jar. Proceed in this manner with the remaining lemons, compressing them in the jar until no space is left and the lemon juice has risen to the top. Seal and set aside at room temperature. More lemons may be added in the following days as the lemon rinds begin to soften.

Yield: 12 lemons

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