Saints Preserve Us!
So, pucker up, cyber friends, and make yourself some of these wonderful preserved lemons.
Moroccan Preserved Lemons
8-12 organic lemons, washed and dried
3/4 cup kosher salt, approximately
Wash lemons well and dry them. Cut 4 lemons into quarters from the top (blossom end), being careful not to cut all the way through. Pack 2 tablespoons salt into the cuts of each lemon and place them, packed as tightly as possible, into a 1-quart sterilized jar with non-metallic lid.
Zest the remaining lemons and reserve for limoncello or another use.
Squeeze juice from the zested lemons, removing the seeds or pips as you go. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, making sure the lemons are completely covered. Close the jar with and set aside in a cool, dark place (the refrigerator works fine) for one month. Shake the lemon jars a couple of times a week during the month to distribute the salt.
Preserved lemons will keep for 1 year. Refrigerate after opening.
Makes 4 preserved lemons.