Preserved Lemon
Preserved lemon is a staple of Moroccan cooking, and it takes only two ingredients and a little patience. Salt draws the juice out of the lemons and softens the peel over about two weeks, turning a sharp fruit into a mellow, deeply savory seasoning. Cooks add it to tagines, where it stands up to hours of slow braising. It also works as an unusual garnish in a cocktail.
Instructions
Prick each lemon several times with the point of a sharp knife. Pack the lemons into an airtight jar, putting salt between them so no two lemons touch without a layer of salt.
Close the jar and leave it in a dark place for a day. Check whether the lemons have released enough juice to cover them. If they have not, add more salt and seal the jar again.
Move the jar to a cool, dark place and leave it for about 2 weeks. After that, keep the jar in the refrigerator.
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