Moroccan Preserved Lemons
- Prep Time
- Difficulty Level Beginner
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- Just cover the bottom of a mason jar with salt, quarter the lemons and place a couple in the jar, salt them, then add more. Continue adding lemon quarters and salt until the jar is full.
- A lot of the lemon juice will come out; make sure it covers all the lemons before you put the lid on the jar. Note: You should leave a small air space at the top of the jar as some fermentation occurs.
- Shake the jar daily. If the lid starts to bulge, hold the jar over the sink and carefully loosen the lid and let out some of the gas build-up.
- These are ready to eat in 30 days and will keep unrefrigerated for at least a year. To use: remove from jar, discard the lemon pulp keeping only the rind. Rinse well to remove salt.
- Servings : Varies
- Course : Condiments/Sauces