Preserved lemons: Day 1

Been champing at the bit to try a Moroccan recipe for preserved lemons. Trouble is it takes about a month, with daily tending, to make the culinary staple. And, till now, I’ve had lots going on that took me away home — and lemon tending duties. Since, I think (hope), I’ll be home for the next month, I’m giving it a go. I’ll post updates as the lemons cure. Can’t wait to try it in some Moroccan dishes — in a month or so.

Here’s the general recipe:

Moroccan Preserved Lemons

6 to 9 lemons (juice from two)

1/2 to 1 cup salt

Peppercorns to taste, a dozen or so

1 bay leaf

1 cinnamon stick

1 quart-sized canning jar, sterilized

Scrub lemons and pat dry with a towel. For the two juicing lemons, boil in hot water first for 5 to 7 minutes. (Boiling releases more juice.) Add 1 tablespoon of salt to the bottom of the canning jar. Quarter the lemons from the top, but don’t slice all the way through to the bottom, which will help to hold the salt against the lemons. Sprinkle as much salt as possible inside of the quartered lemons, push the quarters back in place. Press quartered and salted lemons into the jar, allowing juice to squeeze as they are pressed against one another. Add salt and peppercorns between lemon layers. Repeat until the jar is filled. Add juice from juicing lemons as necessary. Add bay leaf and cinnamon stick.

Store lemons in a warm, dark place and shake every day to redistribute the salt and juice. After 30 days, the lemons are ready for use. Store in pantry or refrigerator for up to a year. To use a lemon slice, remove it from jar, rinse under cold water and add according to recipe instructions.  (Recipe adapted from several. Here’s a prominent one, courtesy of Bella Online. Epicurious recipe here.)

Enjoy.

-Christy