Ingredients
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8-10 LemonsMeyer lemons are milder that the standard Eureka lemons
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1/2 cup Kosher Salt
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2 cups Water
Directions
Steps
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1
Done
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When choosing a lemon, I use the standard Eureka lemons, but you can also use Meyer lemons, which are milder in taste. Clean the whole lemons with a brush under running water. Slice each lemon into quarters - but without cutting all the way through to the base to form wedges - see the picture above. Some people cut off the top of the tip first, some cut off the entire tip, and others quarter the lemons entirely - it is up to you, but I prefer the traditional Moroccan method. |
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2
Done
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Rub each lemon with a lot of salt. Pack the lemons into 1 or 2 canning jars (that have been sterilized), and make sure to sprinkle salt between each layer. Squish down the lemons to release extra lemon juice. |
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3
Done
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Boil the water. Add the boiling water to the jars and seal. Note - you will not need the full 2 cups, it's just better to make too much than too little. |
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4
Done
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Store in a cool, dark place for 1 month. |
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5
Done
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Make sure you rinse the preserved lemons well before cooking with them. Also, the pulp will be very bitter - many recipes just call for the rind itself. Store the opened jar in the refrigerator. |
