Moroccan Preserved Lemons

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 6 -8 meyer lemons (as many as will fit in your jar)
• kosher salt

Recipe

• 1 wash lemons well.
• 2 be sure to have a jar big enough for the lemons to fit. put a couple tablespoons of salt in the bottom of the jar.
• 3 holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. keep ends attached.
• 4 or quarter the lemons keeping stem end intact.
• 5 pack salt liberally into cuts.
• 6 pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. top with final layer of salt.
• 7 add juice from the plate.
• 8 cover jar tightly and leave at room temperature for a few days, watching level of juice. lemons should be covered in their own juice, if not, add more lemon juice.
• 9 they'll be ready to eat in a few weeks and can keep for up to a year.