Moroccan-Style Preserved Lemons

ingredients

• 6 lemons
• 2/3 cup kosher salt
• 1 cup fresh lemon juice (from 6 additional lemons)
• 2 tablespoons olive oil
•  ,
• Special equipment : a 1 1/2 quarts jar with a tight-fitting lid

directions

Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.

Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.

Add oil to jar and refrigerate.

Cooks' note: Preserved lemons can be chilled, covered in their juices, up to 1 year.