Preserved lemons add a bright fragrant flavor to a variety of dishes that are common in Moroccan or North African cuisine. With just two ingredients, they take no time to prepare, store almost indefinitely, and are economical, especially if blessed with a neighborhood lemon tree.
There are endless ways to enjoy preserved lemons. They can be chopped and added to vinaigrettes, salads, or salsas, or pureed in aioli, as a spread for sandwiches. I like to pair diced preserved lemons with a little goat cheese or fresh ricotta, and slather it on crostini, topped with toasted pistachios.
Homemade preserved lemons also make great gifts for friends, not to mention look stunning on the kitchen counter.
Moroccan Preserved Lemons
3-4 Organic Meyer lemons, cleaned with both ends trimmed
¼ cup Kosher salt
Pint-sized Mason jar
Put a teaspoon of salt in the bottom of pint-sized mason jar.
Quarter lemons leaving ends attached.
Sprinkle salt on the inside of the quartered lemon.
Place the lemon into the Mason jar, open end down. Press down to release its juices.
Sprinkle salt over the top of the lemon.
Repeat the process until the Mason jar is filled with lemons.
If necessary, squeeze more lemon juice over the lemons to cover. Close the Mason jar.
Leave for several days. Open up the Mason jar and press lemons down. Close it and leave in a cool place for 30 days. Before using, remove the pulp and rinse under cold water to remove the salt. Store in the refrigerator.