Moroccan Preserved Lemons (Limoun Marakad)
Adapted from Mediterranean Cooking, by Paula Wolfert. Makes about 1 pint.
Equipment
- pint canning jar, with lid and band, sterilized
Ingredients
- 6-7 Meyer lemons well scrubbed
- ¼-1/3 cup sea salt
Instructions
- Sprinkle 1 tablespoon of sea salt in the bottom of the jar. Quarter 1 lemon, slicing down from the stem end down to the tip but not all the way through so the quarters stay attached to each other. The lemon will look like a claw. Coat the pulp with sea salt and press it down into the jar, squeezing out the juice. Sprinkle a little more salt on top.
- Repeat with as many lemons as will fit in the jar. Pour some fresh lemon juice on top to cover the lemons, leaving a little headspace in the jar, then seal it.
- Keep the jar in a warm, dark place (pantry or cupboard) for 30 days. Turn the jar upside once a day to distribute the juice and salt, then sit it back on the shelf. When ready to use, remove a lemon or a slice and rinse it well. Make sure the lemons in the jar stay covered by the juice and salt, and they will keep for up to 6 months.
Notes
Meyer lemons are perfect for preserving, but you can use the standard grocery store lemons if necessary. You’ll probably fit about five lemons in the jar and then juice the others. Make sure you sterilize the canning jar and lid before using to help prevent the growth of unwanted bacteria.