moroccan preserved lemons
Moroccan Preserved Lemons Source: A Feast of Fruits 6 lemons, about 1 3/4 pounds 1/2 cup coarse salt One 1-inch stick cinnamon 1/2 teaspoon allspice berries 1/2 teaspoon black pepp...
Ingredients
- 6lemons, about 1 3/4 pounds
- 1/2cupcoarse salt
- 1/2teaspoonallspice berries
- 1/2teaspoonblack peppercorns
- 2whole cloves
- 1bay leaf
Directions
- 1
Moroccan Preserved Lemons Source: A Feast of Fruits 6 lemons, about 1 3/4 pounds 1/2 cup coarse salt One 1-inch stick cinnamon 1/2 teaspoon
- 2
Add the lemons, return the water to a boil, and cook 3 minutes
- 3
Drain, drop the lemons into cold water, changing it once or twice to cool the lemons
- 4
drain again and dry
- 5
Stand the lemons on end and cut lengthwise nearly into quarters so that they open out but remain attached at one end
- 6
Spread each open and sprinkle liberally with the salt
- 7
close it up and pack it in a wide-mouth 2-quart preserving jar, or two 1-quart jars, pressing to squeeze out some of the juice
- 8
Continue with the remaining lemons