How to Preserve Lemons

Ubiquitous in Moroccan dishes, preserved lemons and fragrance, flavor and a touch of exoticism to dishes. Because they’re a cinch to prepare and keep for a long time in the refrigerator, they’re a great condiment to add to your arsenal of staples.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Large, airtight glass or plastic jar
• 8 to 10 Lemons
• Juice from three lemons
• 1 cup boiling water
• 1 tsp. fennel seeds
• 5 bay leaves
• 2 tbs.. peppercorns, lightly crushed
• 2 tbsp. coriander seeds
• 1 Cinnamon stick
• 1 tsp. allspice berries
• 5 whole cloves
• Olive oil

1. Wash lemons, and scrub if necessary. Cut lemons in half, and slice 3/4 of the way through each half to form an "x." Fill lemons with salt. Pack lemons tightly into a clean jar.

2. Continue preserving lemons by sprinkling them with an additional tablespoon of salt. Add fennel seeds, peppercorns, coriander seeds, bay leaves, cinnamon stick, allspice berries and cloves.

3. Pour lemon juice and boiling water on top of preserved lemon mixture.

4. Fill the remainder of the container with olive oil.

5. Place preserved lemons in the refrigerator and allow to rest, untouched for 1 to 2 months.

6. Cook with preserved lemons by grating the rind into rice dishes, marinades, stews, soups and couscous as well as atop fish.

Tips & Warnings

• Meyer lemons are recommended because they're sweeter, have a slightly piney flavor and are thin-skinned.
• This can be done with any citrus fruit, including grapefruit, oranges and limes.

[LilacGirl]

on 5/22/2008 I'm going to try making this, they sound delicious.