Moroccan Preserved Lemons

Ingredients

• 6-8 meyer lemons (as many as will fit in your jar)
• kosher salt

Directions

1. 1

   Wash lemons well.

2. 2

   Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar.

3. 3

   Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached.

4. 4

   Or quarter the lemons keeping stem end intact.

5. 5

   Pack salt liberally into cuts.

6. 6

   Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt.

7. 7

   Add juice from the plate.

8. 8

   Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice.

9. 9

   They'll be ready to eat in a few weeks and can keep for up to a year.