Preserved Lemons

After bathing in a jar of salt, lemon juice and oil for several weeks, the rinds of these lemons become soft and the fruit jam-like. The tart flavour mellows into a distinctive taste that complements the fish or meats of North African, particularly Moroccan, dishes.

Ingredient list

• 4-6 lemons, or more depending on how size of jar
• 1 ⁄ 2 to 1 cup kosher salt
• 1 cup fresh lemon juice (from about 6 lemons
• olive oil to pour over top for storage

Preparation

1. Cut a slit in the side of a lemon from top to bottom, but not quite all the way through to the bottom, so that pieces are still joined. Then turn lemon upside down and rotate halfway, then cut a similar slit from top to bottom, again leaving the halves joined at the bottom. Repeat this with the other lemons.
2. Pack the slit lemons with as much salt as they will hold.
3. Place lemons into a sterile wide mouthed glass jar. A 6 cup capacity jar should hold about 4-6 lemons. You can squeeze the lemons together to fit them in.
4. Pour lemon juice over the lemons, and then top with more lemon juice or boiling water to cover them. Set aside at room temperature for about a week, shaking occasionally to distribute the juice.
5. After a week, the lemons should have softened and settled in the jar. Pour a layer of olive oil over the top of the jar, and store in the refrigerator.
6. If you don't want to do the fancy slicing technique, you can slice lemons into 8 wedges, toss with 3/4 cup salt, and then place in jar. Pour lemon juice over the top and then follow the directions above.

Yield: 4 generous servings.