Ever since I started reading Paula Wolfert’s cookbooks on Middle Eastern and Moroccan food, I’ve been making preserved lemons. As you see from the recipe, they’re dead easy to make and so useful in all kinds of recipes. The problem is, if you come across a recipe that calls for them, you have to have them already made. So be prepared and have a jar handy to liven up soups, stews, seafood and veggie dishes. Dress them up with a topping of burlap and a pretty ribbon and you have the perfect hostess gift this holiday season!
Makes 16 pieces
Scrub the lemons and dry well. Cut each into 8 wedges. Toss the wedges with the salt and place in a 2-pint (1 L) canning jar with a plastic-coated lid. Pour in the lemon juice and close the lid tightly. Let stand at room temperature for 7 days, shaking the jar each day to redistribute the salt and juice. To store, pour in enough olive oil to cover; refrigerate for up to 6 months.
To use, cut away the flesh of the lemon and discard. Chop the rind and use.
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