Moroccan Lemons

To prepare Moroccan lemons, you will need a glass container with a tight fitting lid, enough lemons, preferably Meyer, to fill the container, and Kosher salt. Preservation takes about 4 weeks and the lemons will remain good for up to 6 or 7 months once prepared. Start with a small amount but be prepared to expand once you learn how to use this wonderful ingredient.

If the container lid fastening device has any metal in it, be prepared to use plastic wrap on the top of the jar before you close the lid to protect the metal. Otherwise, the salt will corrode the closure and could destroy it in short order.

The number of lemons to use should be the number that fit easily into the container. It is all right to leave a bit of room at the top. On each lemon, cut off the tip where the stem was attached and remove a small slice, dime-sized, from the other end, exposing the white under part. Place the lemons into the glass container.

In a non-aluminum sauce pan, heat enough water to fill the glass container and add ½ cup kosher salt. Allow the salt to dissolve and pour the salt water into the glass container with the lemons. They may float as you do this. Seal the container, place it into the refrigerator and wait about 4 weeks. The lemons will sink as they become preserved. A bit of white stuff may appear on the surface of the brine – do not worry, it is harmless and can be removed.