Preserved lemons
Cuisine: French-Moroccan
Author: Maria Kalenska
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins


Ingredients
  • 3 small lemons
  • 10 tsp sea salt
Cooking method
  1. Wash the lemons well and pat dry. If the lemons are waxed, put them in a bowl, pour boiling water over them and leave for 1 minute. Then rinse under running water. Quarter the lemons from the top to within 1cm of the bottom, so as not to cut the lemon completely.
  2. Open the lemon, add 3 tsp salt and close the lemon by squeezing. Place the lemons in a clean, dry jar, so that they press tightly against each other. Pour 1 tsp salt on top. Close the jar. Store lemons in a dark, dry place, shaking the jar gently from time to time. After 3 months, the lemons will be ready to use.
My tips and tricks
Don't make one huge jar with a lot of salted lemons. Better to make a few small, 2-3 lemons each. Whatever you cook, you hardly need a large amount, and once you open the jar, you won't be able to store them for a long time. And if your guests suddenly become lemon maniacs, just open two at once

Maria Kalenska Gastronomy Blog | http://www.myodessacuisine.com/recipes/preserved-lemons-2/