Preserved lemons are used in a lot of Moroccan dishes but are also wonderful with roasted veggies, meats, salads, and desserts.
By Sarah Schiffman
Meyer lemons are great for preserving, but they are also magical and don’t come around very often, so if you only have the regular kind laying around those will work just fine.
- 5-6 Lemons
- 1-2 cups Kosher salt
- Working over a bowl, slice the lemons in quarters, leaving one end intact so they split open into four wedges. Give them a squeeze to release some juices and rub salt into the interior flesh making sure to cover the rinds as well. Densely pack the lemons into a clean glass jar, pressing down to expel juices. Pour in the remaining salt and juices that collected in bowl. Cover and store on the counter for 2-3 days, occasionally turning jar upside down.
- Over these first couple of days the jar should fill, covering the lemons in their own juice. If after three days the lemons are not submerged, add some fresh squeezed lemon juice to cover fully. Once they are fully submerged, place the jar in the refrigerator for 3-4 weeks until the rinds are soft. Once preserved lemons can be stored in the fridge for up to six months. Before using preserved lemons, be sure to rinse them thoroughly in cold water.