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Preserved lemons
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Prep Time: 15 minutes
Cook Time:
Total Time: 15 minutes
Zesty addition for vibrant tagines and Moroccan salads.
Ingredients:
5lemons
1heaped tbspsea salt
2dried bay leaves
1cinnamon stick
Fresh lemon juice
Instructions:
Prepare a 1L (4-cup) glass jar with a lid, ensuring not to use a metal lid to prevent corrosion from the salt. Clean and dry the jar. Wash the lemons under cold water, pat dry, and quarter them lengthwise without cutting through the base.
Sprinkle sea salt in the center of each lemon, then pack them snugly into the jar along with bay leaves and a cinnamon stick.
Drizzle with zesty lemon juice, ensuring the lemon is completely covered. Seal tightly and store in a cool, dark place for a minimum of 4 weeks. Top off with additional lemon juice if needed to keep the lemon submerged and prevent any harmless white mold.
Begin by delicately extracting the lemon from the jar. Gently rinse it under cold running water to eliminate any excess salt. Carefully dry it off and proceed to peel and chop as desired, making sure to discard the overly salty flesh and white pith.