Preserved Lemons
A most simple and fabulous Moroccan preserved lemon recipe. Sliced lemons are rolled in salt, pressed into a glass jar, with fresh rosemary and topped with more juice. In a few weeks you have a perfect addition to dressings, fish, chicken, dips, even mayo.
Ingredients
- Steralized Glass Jar(s) with tight lid(s)
- Kosher salt
- lemons amount will depend on the size of the jar(s) you are using
- fresh rosemary sprigs
Instructions
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Place a good amount of salt in a shallow bowl. Refill as needed.
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Slice the lemons into 1/4-1/2 inch thick pieces.
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Going individually, place each lemon slice into the salt, push down gently to coat well on both sides.
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Place each slice into the jar you are using. Create one tight layer, and then add one sprig of rosemary.
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Continue with all the slices, pushing down firmly to release the juices with your fingers.
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Repeat until you have reached the top of the jar, packing them in as tightly as possible. Add juice if necessary to the top to ensure that all the slices are completely covered.
If necessary, take a lemon half as a wedge, placing this on top of everything. It will hold everything down once the lid pushes down on it. This lemon wedge will not be used in cooking, it will have to be discarded, but everything underneath will be fine.
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Seal tightly and leave the jar in a cool, dark spot to ferment for a minimum of 4 days. (you can go up to 10 days in a cooler climate)
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Shake periodically throughout this time and burp the jar by loosening the lid and releasing any trapped air.
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Refrigerate for three weeks before using.
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This will keep for a long time in the fridge!
Recipe Notes
Save any leftover salt for use throughout the week- it will have a slight citrus note, but that will work wonderfully in so many applications!
Recipe by Stephanie of the Cook by Color Nutrition website