Preserved Lemons
Preserved lemons are a staple ingredient in North African cooking. When lemons are preserved in salt, the peels lose their bitterness but retain a pungent, citrusy flavor.
To make them, you will need:
- A one-quart jar with lid
- Enough lemons to fill the jar
- Lemon juice (can be from freshly squeezed lemons or from concentrate)
- Kosher salt, or other flake salt
Cut four deep lengthwise slits in each lemon, but leave the ends intact. Pack the slits with salt, and put the lemons in the jar. Add another tablespoon or two of salt on top, then fill the jar with lemon juice to cover.
Leave the jar in the refrigerator for at least 3 weeks. You may notice a white film developing on the lemons – it is harmless. Simply rinse it off.
Preserved lemons may be rinsed before using to make them less salty. You may use the peel only, or both the peel and the flesh, which becomes very soft and gelatinous. Use preserved lemons in salads, soups, stews, dressings, or anywhere a tangy accent is desired.
