Preserved lemon are a signature flavor element in many Moroccon dishes. They are a staple in every Moroccon kitchen and must be made 3 to 4 weeks before use. If you keep a supply in your pantry, you'll probably find ways to use them in dishes that are not North African in inspiration. The lemons keep in a jar for about 9 months without opening; once opened, they keep for a few months, refrigerated.
Scrub the lemons with a brush, then place them in a bowl, cover with cold water, and soak for a few hours. Drain the lemons, dry well, and cut into quarters lengthwise with a sharp knife, but do not cut through the bottom of the lemon. Push a heaping teaspoonful of coarse salt into the center of each lemon. Place a heaping teaspoonful at the bottom of each sterilized pint jar and pack the salted lemons in tightly. (Small jars are best because once opened the lemons do not keep as long as they do unopened.) Cover with lemon juice.
Turn the jars occasionally for a few days, from top to bottom to distribute salt, then store the jars in a dry place for 3 - 4 weeks before using. After opening, be careful not to get any oil in them or touch the lemons with a greasy spoon because this can spoil the remaining lemons in the jar. Refrigerate after opening.
To use the lemons, rinse well, squeeze, and remove and discard the pulp. Cut peel into thin strips or fine dice.
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|Serving Size: 1 pint jar (509g)|
|Recipe Makes: 2|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 17450.4mg||602 %|
|Potassium 643.9mg||17 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 30.3g|
|Protein 5.1g||7 %|
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Calories per serving: 135
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