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Preserved Lemons

Yield Makes 2 cups
"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.


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

How to Make It

  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.