Recipe courtesy of Sarah Copeland

Preserved Lemons

Getting reviews...
Preserved lemons, with their intense lemony tang, are the key ingredient to many Moroccan specialties like tagines, and pair well with olives, artichokes, chicken or fish.
  • Total: 35 days 35 min
  • Prep: 35 min
  • Inactive: 35 days
  • Yield: Eight 1-pint jars (3 lemon halves per jar)
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  1. 1. Wash the lemons in hot water to remove the waxy coating. Halve and juice the lemons. Reserve all of the juice and 12 of the lemons. (Discard 6 of the halves.)
  2. 2. Combine the lemons and salt in a large bowl and mix and rub together by hand to get the salt distributed evenly into the lemon halves. Pack the lemons and any salt that doesn't adhere into 8 sterilized pint jars or containers. Pour the lemon juice evenly over the lemons and top with water until completely submerged. Preserve in the refrigerator, turning every 2 to 3 days for 5 weeks before using. Gift Note: Add the tang of brined lemons to your next tagine supper. Scrape the pith and flesh from your lemons and thinly slice the skin before stirring into a pot of rice or couscous along with blanched almonds, picholine olives and a handful of freshly chopped flat-leaf parsley.
  3. Copyright 2011 Cooking Channel, LLC. All rights reserved.

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