Preserved Lemons

With 2010 winding down, we have been thinking about some of our favorite new cooking ingredients. Near the top of the list is Preserved Lemons, an ancient Moroccan method of “pickling” lemons. Great for adding to a salad dressing, cream sauce, a marinade for seafood or even poultry. 

6 Lemons
1/2 Cup Kosher Salt
2 Tablespoons Olive Oil
1 Cinnamon Stick
3 Bay Leaves
1/2 Tablespoon Whole Black Peppercorns 

Blanch 3 of the Lemons in Boiling Water for five minutes. Cool. 

Juice other 3 lemons. 

Cut blanched lemons in ¼ thick slices and remove seeds. 

Toss lemons with Kosher Salt then tightly pack into a glass jar with Salt, Herbs and Lemon Juice. 

Tightly seal and place jar in a dark place, like inside a kitchen cupboard. 

After 7 days, add Olive Oil to lemons and lightly mix. 

Seal jar again and refrigerate. 

The lemons are ready to use immediately, but get better over time (six months to a year is ideal).