| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Moroccan | Preserves | 12 | Servings | |
INGREDIENTS
| 12 | Lemons | |
| Kosher salt; as needed |
INSTRUCTIONS
Procedures: Select twelve unblemished organically grown small lemons, preferrably Meyer (a small type). Wash and dry the lemons. If using store-bought lemons, scrub them carefully to remove any pesticides. Cut a thin slice from the top and the bottom of each lemon. Set one lemon on end and make a vertical cut 3 quarters of the way through the fruit, so that the 2 halves still remain attached at the base; do not cut it in half. Turn the lemon upside down and rotate it so that you can make a second vertical cut down the center, crosswise to the first, leaving the bottom attached, as you did previously. Fill each cut with as much salt as it will hold. Carefully place the lemon at the bottom of a hot, sterilized, wide-mouthed quart glass jar. Proceed in this manner with the remaining lemons, compressing them in the jar until no space is left and the lemon juice has risen to the top. Seal and set aside at room temperature. More lemons may be added in the following days as the lemon rinds begin to soften. Make sure the lemons are covered with juice at all times, adding freshly squeezed lemon juice if necessary. The lemons are ready to use when the rinds are tender, in 5 to 6 weeks. Rinse them lightly before using. Once opened, refrigerate preserved lemons for up to 6 months. Makes 12 lemons.
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