Jan 5th, 2014
I made preserved lemons today for the first time with all the lemons left over from Christmas. Basically you sterilize a large jar, and then slice as many spare lemons as you have vertically into six to eight pieces each. Put a layer of salt into the jar and then put in the lemons a layer at a time, covering each layer with more salt and ending with a layer of salt. Put a secure lid on the jar and store in a dark place for at least a month (preferably three), turning the jar every day and topping with salt as needed. The lemons should turn darker as time goes on and in a few months should be perfect for use in Moroccan cooking. Let’s see how they turn out.