Wednesday, January 14, 2009

Moroccan Preserved Lemons

Preserved lemons are expensive to buy and ridiculously easy to make. Plus, they keep for up to a year, if stored properly (refrigerated and covered with their liquid). This recipe is from Epicurious.

6 lemons
2/3 cup kosher salt
1 1/2 cups fresh lemon juice (from about 6 additional lemons)
2 tablespoons olive oil
6 cup jar, with lid

Blanch lemons in boiling water for 5 minutes,. Drain and rinse with cold water.

When cool, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.

Add enough lemon juice to cover lemons. (To get more juice from a lemon, make sure it is room temperature or microwave it until water, then roll on a clean counter to loosen the juice). Seal jar and let lemons stand at room temperature, inverting gently once a day, for 5 days.

Add oil to jar and refrigerate.

1 comment:

  1. I just posted arecipe for a Moroccan Vegetable Tagine today that uses preserved lemons. I made the quick ones but what to try the real thing. These look great!


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