Moroccan Preserved Lemons

Thoroughly scrub the lemons under cold, running water to remove any dirt or impurities. (5 minutes)

On a cutting board, quarter each lemon lengthwise, being careful to keep the base intact so that the lemon remains connected. (10 minutes)

Generously rub the inside and outside of each lemon, including along the cuts, with kosher salt. Ensure every surface is well-coated. (15 minutes)

In a large, sterilized glass jar with a tight-fitting lid, place a layer of salt on the bottom. Pack the salted lemons tightly into the jar, pressing down firmly to release their juices. As you add lemons, alternate with additional layers of kosher salt. (20 minutes)

Pour lukewarm water over the lemons, ensuring they are fully submerged. If necessary, add more water. You can use a fermentation weight or a small clean plate to keep the lemons submerged during the curing process. (5 minutes)

Seal the jar tightly and place it in a cool, dark, and dry place, such as a pantry or cupboard. Allow the lemons to cure for at least 1 month, or preferably longer (up to 3 months), shaking the jar gently every few days to redistribute the brine. (Curing time: 1-3 months)

After the curing period, the lemons are ready to use. Rinse them under cold water before using. Only the peel is typically used in cooking; discard the pulp unless a recipe specifically calls for it. Store the remaining preserved lemons in the refrigerator, where they will continue to mellow and deepen in flavor.