Moroccan Preserved Lemons - North Africa

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Moroccan Preserved Lemons - North Africa

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 peppercorns

2 whole cloves

1 bay leaf

 

 

 

 

 

Bring a pot of water to a boil. Add the lemons, return

the water to a boil, and cook 3 minutes. Drain, drop

the lemons into cold water, changing it once or twice

to cool the lemons; drain again and dry.

 

Stand the lemons on end and cut lengthwise nearly into

quarters so that they open out but remain attached at

one end. Spread each open and sprinkle liberally with

the salt; 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. Continue with the

remaining lemons. Add the spices to the jar (or jars),

along with the remaining salt, and pour in fresh

boiling water up to the top. Wait until all the

bubbles have risen, then seal and sterilize. Store at

least 1 month in a cool, dry place.

 

To use, rinse the lemons and quarter, slice, or chop

them with or without the pulp. Refrigerate after

opening.

 

Makes 6 preserved lemons.

 

Source: A Feast of Fruits

Formatted by Chupa Babi: 10.23.07

 

ChupaNote: if you really want to kick up the heat, add

1 t. red pepper flakes to each jar with the other

spices.

 

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