This is how I prepare preserved lemons for Moroccan dishes.
Recipe type: Condiment
- 5 lemons
- ¼ cup salt
- Quarter the lemons from the top to within ½ inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
- Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt between layers. Press the lemons down to release their juices 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.) Leave some air space before sealing the jar.
- Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired.
- Refrigerate after opening. Preserved lemons will keep up to a year.