This is the classic condiment for Moroccan tagines, and many other North African recipes. If well done, it will have a sweet-and-salty flavor, and the peel will be nice and tender. They need to be made at least 3 weeks ahead, but are super easy to prepare. When serving, scrape away the pulp and dice the peel (that’s the only part you eat).
Cut 6 to 8 organic Meyer lemons, into quarters through one end without cutting all the way through the other end (the lemon should open up like a flower, but not too separate).
On top a plate or parchment paper, spread lemons open and sprinkle flesh with a heaping spoon of Kosher salt. Put lemon into a sterilized 500ml canning jar. Continue with remaining lemons.
Pack jar tightly, filling it to the top (you may need more or less lemons, depending on their size).
Seal jar tightly, shake well, and let stand at room temperature shaking well every 12 hours, for 1 week. After 1 week, place jar in the refrigerator. Your preserved lemons will be ready to use after 3 weeks (you don’t have to use them all at once, they last up to 6 months in the fridge)!
WhenRoxyCooks 