Yield: Yields 1 quart.
A staple of the Moroccan kitchen, preserved lemons have a soft, silky-smooth texture and a salty, pickled taste. The only hard thing about making them is waiting for them to cure, which takes about four weeks. But they’re worth it. I make these in a wide-mouthed glass jar that has a glass lid. This way, it’s easy to pack the lemons into the jar and no metal comes in contact with the lemon juice and salt. Use the preserved lemons in Tomato, Feta & Preserved Lemon Salad, or see the Serving Suggestions, below.
Make Ahead Tips
The lemons will keep in the fridge for up to 6 months.
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