From Couscous: Fresh and Flavorful Contemporary Recipes

Simply the BEST preserved lemons you will ever taste. This is my great aunt Tita's method (if you are in a hurry, order them from La Vigne, see friend's page).

A dozen small, unblemished, thin rind, lemons Kosher or table salt a clean jar (quart or more), preferably with a plastic-lined lid.

Wash and dry a dozen lemons. Cut off a dime-sized slice off both poles. Set the lemon on end, and slice almost all the way through, leaving a small portion at the bottom uncut. Give the lemon a 90 degree turn, and turn it upside down. Cut the other side as you did the first. In this fashion, the lemon will be sliced open, but will remain attached at the bottom. Stuff the openings with as much salt as they will hold. Set the
lemon carefully at the bottom of the jar. Proceed in the same manner with the remaining lemons, filling the jar until no space is left. Seal and set aside. In a couple of hours, the juice from the lemons will rise, and the lemons will have settled. The next day, press down on the lemons, and add another lemon or two. Proceed as directed above. Continue filling the jar with lemons until the juice rises covers the fruit. Shake the jar periodically to dissolve the salt. Make sure the lemons bathe in their own juice at all times. This will prevent mold from forming. Set aside on the kitchen counter for 4 to 6 weeks, or until the rinds are tender and the brine attains a syrupy consistency. Refrigerate for up to 6 months.

copyright Kitty Morse 2003.

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