Yields:
6 Servings
Preserved Lemons –
A valuable condiment used in many North African cuisines – these give a wonderful salty and sour blast to any dish
Ingredients
Adjust Servings
Instructions
- Blanch ⅔ of the lemons in boiling water for 5 minutes then drain.
- When cool enough to handle, cut each into 8 wedges and remove the seeds.
- Toss with the salt and pack into the jar.
- Squeeze enough juice from the remaining lemons to cover those in the jar. Close the jar and keep at room temperature for 5 days – shaking gently once per day.
- After 5 days, add the oil and place in the refrigerator.
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They will keep for up to 1 year.
