Preserved Lemons

recipe
No other condiment adds quite the same salty-citrusy note as this Moroccan favorite. This homemade version has a clean flavor that sharpens a variety of savory dishes. A jar of these makes a great hostess gift.

Yield:

1 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 5
Caloriesfromfat 36 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 1.1 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 377 mg
Calcium 8 mg

Ingredients

8 lemons (about 1 1/2 pounds)
1/2 cup kosher salt, divided
1/2 cup fresh lemon juice (about 4 lemons)
1/4 cup water
2 tablespoons extravirgin olive oil

Preparation

1. Cut a small slice from 1 end of each lemon; stand lemons upright. Cut each lemon lengthwise into quarters, cutting to, but not through, the opposite end. Sprinkle 1 teaspoon kosher salt into each lemon. Place the lemons in a medium bowl; sprinkle with remaining kosher salt, juice, 1/4 cup water, and olive oil. Let stand, partially covered, at room temperature 2 days, stirring occasionally and pressing the lemons to extract juice. Cover and refrigerate 3 weeks, stirring occasionally and pressing to extract juice from lemons.

2. Rinse lemons; remove seeds and white pith. Chop peel. Place chopped peel in a small bowl; cover and refrigerate up to 6 months.

Note:

Joan Nathan,

Cooking Light

April 2008
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