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Friday, December 11, 2015

How To Make Preserved Lemons

Preserved lemons are a staple in Moroccan cuisine. Typically, the rinds, which become soft in texture and mellow in flavor once preserved are sliced thin or minced before added to a recipe.

Preserved lemons are used in sauces, combined with a yogurt for serving spooned over grilled meats or fish, incorporated into salad dressing or used as a spice in soups and stews.

How To Make Preserved Lemons. Preserved lemons are a staple in Moroccan cuisine.
How To Make Preserved Lemons

Preserved Lemons Recipe

4 whole lemons
½ cup kosher salt
1½ cups lemon juice

Cut 4 lemons lengthwise into quarters, stopping 1-inch from bottom so lemons stay intact at base. Working with 1 lemon at a time, hold lemon over medium bowl and pour 2 tablespoons salt into cavity of lemon. Gently rub cut surfaces of lemon together, then place in clean 1-quart jar. Repeat with remaining lemons and salt.

Add any accumulated salt and juice in bowl to jar. Pour 1½ cups lemon juice into jar and press gently to submerge lemons. Add more lemon juice to jar if needed to cover lemons completely. Cover jar tightly with lid and shake. Refrigerate lemons, shaking jar once a day for first 4 days to redistribute salt and juice. Let lemons cure in refrigerator until glossy and softened, 6 to 8 weeks. Preserved lemons can be refrigerated for up to 6 months.

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