Preserved Lemons

"It's the simplest thing in the world," says Peggy. "It's my favorite Moroccan dish because it's the most traditional."

Prep: 4 minutes; Stand: 3 weeks.

Yield:

Makes 2 cups

Recipe from


Ingredients

5 to 6 organic lemons, cut into wedges
3/4 cup kosher salt
1 teaspoon whole pink peppercorns
Fresh lemon juice

Preparation

1. Toss together lemon wedges and kosher salt in a bowl. Pack into a pint canning jar, and sprinkle with pink peppercorns. Cover wedges with fresh lemon juice.

2. Let stand at room temperature 3 weeks, turning and shaking jar every day.

Note:

March 2010