Preserved Lemons

A single jar runs ten to fourteen dollars at a specialty grocery — a staple of Moroccan cooking, beloved in professional kitchens, and almost unknown in American home cooking.

Ingredients

• 2 to 3 lemons
• Coarse salt, 1 to 2 tablespoons per lemon
• Additional lemon juice, to cover

Method

1. Quarter the lemons almost all the way through, keeping the base intact.
2. Pack the cuts generously with salt and push tightly into a mason jar.
3. Squeeze additional lemon juice over until fully submerged.
4. Cover and leave at room temperature 3 to 4 weeks, shaking gently every few days.

Rinse before using. The rind — soft, deeply flavored — goes into grain dishes, roasted vegetables, fish, and sauces. A tiny amount adds enormous flavor.

Love this one? Get all 20 in our 20 Amish Preservation Favorites Cookbook.