Preserved Lemons
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Preserved Lemons are used in many Moroccan dishes. You can save a lot of money by making these at home.
Yields:
Ingredients
10 lemons
3/4 cup salt
Preparation
Partially quarter each of the lemons and add 1T salt to each one.
Press them into a quart jar
If you do not get all the juice to cover the lemons, use lemon juice to finish.
Store in a dark cupboard for about a month.
Additional Tips
Add as a flavor to dressings, salads, or just use the brine as a flavoring.
Recipe by
Alan Roettinger
