Preserved lemons are famous for their use in Moroccan cooking, but actually it has been common to preserve food that is out of season or is not regionally available.Use the intensely salty and lemony rind in many recipes - fish, grains, vegetables - anything that needs a little punch.
- 6 - 8 lemons
- 8 Tablespoons Kosher salt
- Extra FRESH lemon juice, as needed
Quarter the lemons. Squeeze the juice of each quarter into the jar and drop the rind in. Sprinkle with one Tablespoon of the Kosher salt. Continue squeezing and salting until the quarters are within 1" to 1 1/2" of the jar opening. If the jar is too full, push the lemons down with a wooden spoon. Remove quarters as needed to top jar with an inch or so of fresh lemon juice. The most important thing is that all lemons are covered with juice. Seal jar and set on the counter for a week.After a week, move the jar to the refrigerator for two more weeks, shaking once or twice a week.