A delicious, no-fat condiment!
Although usually considered a Moroccan concoction, preserved lemons
are found all over North Africa and the Middle East.
Slice the lemons into quarters to within 1/2 inch (1 cm) from the
stem end of the lemon, so the quarters are still connected.
- 1/2 cup (125 ml) kosher or sea salt
- 8 to 12 small to medium lemons, thoroughly washed
- You will probably need additional lemons for:
- 1 to 2 cups (250 to 500 ml) fresh lemon juice (do not use bottled
- Optional seasonings (use any or all of the following):
- 1 cinnamon stick
- 3 to 6 whole cloves
- 6 to 10 coriander seeds
- 6 to 10 whole
- black peppercorns, slightly crushed
- 2 bay (laurel) leaves
Squeeze as much juice from the lemons as you can, collecting it in
a small bowl.
Place 1 tablespoon of salt in the bottom of each of two 1 quart (1
L) canning jars, or other glass jars with tight fitting lids.
Divide the lemons between the two jars, and using a wooden spoon,
pack them into the bottom of the jars in order to extract more juice.
Add the remaining salt and optional seasonings, divided between
the two jars, and fill with lemon juice to within 1/2 to 1 inch
(1 to 2 cm) of the top of the jars.
Cover tightly and allow the jars to rest, un-refrigerated, for 3
weeks, turning the jars every three to four days, after which time
the lemons can be kept refrigerated for up to one year. After the
3 weeks the rinds should be thickened and soft.
Scrape out and discard the pulp before using.
Makes about 2 quarts (2 L).