Preserved lemons

A few years ago I became obsessed with Moroccan food and decided I was going to master that cuisine as soon as I got a tagine.  Well, I still don't have a tagine.  I just never found one that spoke to me so I'm still waiting for the perfect fit.  I still adore the savory-sweet tastes found in Moroccan food, and I hope some day to rededicate myself to cooking it.  For now I satisfy that craving by making preserved lemons and keeping them on hand to salt and brighten a variety of dishes.  Preserved lemons are a traditional Moroccan condiment, and they are used in a wide variety of dishes including pastries, tagines, salads, and stews.  You can find them in specialty shops, but they are often quite expensive.  Bedsides, they're so simple to make at home that it seems like a real shame to purchase them.  

Preserved Lemons

You will need:

a large bag of unwaxed lemons (meyer lemons are best if you can find them)

kosher salt

a wide-mouth medium-sized jar (sterilized) 

Scrub the lemons with water and a cloth to remove any dirt then pat them dry.  Set a lemon on one end and make a vertical cut 3/4 of the way through the lemon.  Do not cut it in half.  Turn the lemon upside down and make a second vertical cut at a 90 degree angle to the first cut, again not cutting all the way through the lemon.  Pack each cut with as much salt as it will hold.  Carefully place the lemon in the jar.

Proceed in this manner with several more lemons until the jar is tightly packed with lemons.  Push the lemons tightly together, fitting as many as possible in the jar.  Squeeze fresh lemon juice from the remaining lemons and add it to the jar, completely covering the salt-stuffed lemons.  

In a few days time the lemon rinds will begin to soften, and it may be necessary to add more fresh lemon juice.  Any piece of lemon that is not covered in juice may mold.  If this happens, simply cut off the mold and discard.  

The lemons are ready to use when the rinds are tender, in four to six weeks.

  

To use, remove the lemon from the juice and slice off a bit of rind.  Rinse any remaining salt and add to soups, stews, tagines, salads, or pastas for a bright, salty accent.  The pulp may be incorporated into sauces and salad dressings.  Enjoy!

This is my super-cute lemon juicer. My Mom gave it to me several years ago, and it's the only juicer I own. Isn't it funky and cool?!