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Preserved Lemons

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

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

Nutrition 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

How to Make It

  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.