Moroccan Spiced Preserved Lemons

1. 1

   Pour the lemon juice in a large glass jar then add the spices & 1 tablespoon of sea salt.

2. 2

   Slice the lemon 5 times, from top to bottom, leaving 1/2 inch at both ends. Squeeze open each slit & add a generous amount of sea salt into each opening. Gently reshape the fruit when you are done. Repeat for each lemon.

3. 3

   Pack the lemons into the jar, pressing them down to release their juices & to make room for the remaining lemons. Add any remaining salt to the jar. Cover the lemons the rest of the way with water then seal with a lid, leaving some air space at the top.

4. 4

   Let ripen for at least 30 days in a warm place. Shake the jar a couple times a week to distribute the salt & spices.

5. 5

   Preserved lemons do not need to be refrigerated & will keep up to a year. The pickling juice may be used 2 or 3 times over a year's time, simply add any unused rinds to the jar after sprinkling with salt.

6. 6

   To use: Rinse with running water then remove & disregard the pulp (optional, my husband likes the pulp).

* Per serving · 4 servings · Values may vary.

No additional tips available.