Preserved Lemons

I’m not sure why it took me so long to put this recipe up!  I sent it out in a newsletter last year but it never made it to the blog, so here it is.  Super simple, lasts for a while, a great activity to do with the kids, and you can use them in so many ways.  Preserved lemons also make a great gift and, to be honest, they’re just so darn pretty to look at. I try to make as many jars as I can while citrus season is in full swing.  Just make sure you are using organic lemons since you will be eating the rind when they are done.

You can also play around with adding spices to the jar.  Try cinnamon sticks, cloves, or black peppercorns.  When they’re done, add some pieces to your favorite Moroccan stews, purée them into a salad dressing, chop them up and add to grain salads, or slice them thinly and add them to green salads.

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Preserved Lemons

Wash 4-5 organic lemons.  Cut them almost into quarters, from the top to about 1/2 inch from the bottom.  Don’t slice all the way through. They should still hold together at the bottom and open up like a flower.

Holding the lemons open, spoon in coarse sea salt, stuffing them as full as you can.  It will be a little messy so do this over a bowl.  Make sure to wear gloves if you have any cuts on your hands!

Stuff as many salted lemons as you can into a clean jar, pushing them down.  It’s ok to be a bit forceful.  Wipe the rim and close the lid.  Let them sit for a few days, this will draw out the juice and they will shrink down.  If there is space after the few days, add another salted lemon or two and fill with lemon juice almost to the top of the jar.

Let sit for a month in your cupboard, turning the jar upside down occasionally.  The liquid will turn cloudy and thick.  When ready to use, take a lemon out, rinse, and remove the pulp.  Preserved lemons do not need to be refrigerated.

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