PRESERVED LEMONS
Cuisine: Moroccan
Author: Mrs Butterfingers
Prep time: 15 mins
Cook time: 2 mins
Total time: 17 mins
An complicated recipe for preserving lemons in salt. An indispensable ingredient for Moroccan cooking. Delicious with chicken and lemon and salads.
Ingredients
  • 5 lemons (a couple of extra lemons if needed for juice)
  • ¼ cup coarse salt, more if desired
  • OPTIONAL ADDITION
  • 1 CINNAMON STICK
  • 3 CLOVES
  • 5-6 CORIANDER SEEDS
  • 3-4 BLACK PEPPERCORNS
  • 1 BAY LEAF
  • FRESHLY SQUEEZED LEMON JUICE, IF NECESSARY
Instructions
  1. The best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
  2. Quarter the lemons from the top to within ½ inch of the bottom.
  3. Sprinkle the salt on the exposed flesh and reshape the fruit.
  4. Place 1 generous tablespoon salt on the bottom of the mason jar.
  5. Pack in the lemons and push them down, adding more salt, and the optional spices between layers.
  6. Press the lemons down to release their juice and to make room for the remaining lemons. If the juice released from the squashed fruit does not cover them add freshly squeezed lemon juice (NOT CHEMICALLY PRODUCED LEMON JUICE AND NOT WATER). Use a WOODEN spoon to force the lemons into place.
  7. Leave some air space before sealing the jar.
  8. Let the lemons ripen in a warm place (your kitchen counter works) and shake the jar daily to distribute the salt and juice.
  9. Let ripen for 30 days. Then refrigerate.
  10. To use rinse the lemons,as needed, under running water, removing and discarding the pul if desired
  11. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year..
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=3529