Preserved Lemons

Last night I preserved about twenty Meyer lemons and it didn't even put a dent in my lemon stash. Preserving is a great way to utilize produce that you might have an abundance of. Preserved lemons are used to prepare several Moroccan dishes, as well as, a garnishment for appetizers and salads. I like to make pine nut and preserved lemon Couscous.

Preserved Lemons

8 Lemons

1 C salt

1 large mason jar

1. First start by cleaning the lemons very well.
2. Cut the very tips of the ends off and discard. Then make a cut lengthwise nearly through the lemon, but not completely. Proceed with making the same cut width wise.
3. Pour about 1/2 C salt into the bottom of the mason jar, then roll each of the lemons in the remainder of salt and place them into the jar to make a tight fit. (If not full use a smaller jar or add more lemons.)
4. Pour the rest of the salt over the lemons and seal with lid. Lemons should be completely covered with salt and juice.
5. Let jar sit at room temperature for 1 week shaking it twice daily.
6. After a week, place in refrigerator for three more weeks.

To use: Rinse and remove flesh. The rind should be soft and "pickled". The preserved lemons will last at least six months in your refrigerator. Try adding some spices to your jar, such as, cumin, cinnamon or coriander.

Enjoy.

Vegan Chef Period.

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