Title: Moroccan-Style Preserved Lemons
Categories: Preserve
Yield: 12 Servings

12		Lemons
		Kosher salt -- as needed

Procedures: Select twelve unblemished organically grown small lemons, preferrably Meyer (a small type). Wash and dry the lemons. If using store-bought lemons, scrub them carefully to remove any pesticides. Cut a thin slice from the top and the bottom o Fill each cut with as much salt as it will hold. Carefully place the lemon at the bottom of a hot, sterilized, wide-mouthed quart glass jar. Proceed in this manner with the remaining lemons, compressing them in the jar untilno space is left and the lemon juice has risen to the top. Seal and set aside at Make sure the lemons are covered with juice at all times, adding freshly squeezed lemon juice if necessary. The lemons are ready to use when the rinds are tender, in 5 to 6 weeks. Rinse them lightly before using. Once opened, refrigerate preserved lemons Recipe By : North Africa: the Vegetarian Table

Date: Thu, 22 Aug 1996 09:49:28 ~0700 (

previous

next