Moroccan Preserved Lemons
;^)Lemon harvest is in full swing ... you guys NEED to be buying more lemons ! Preserved lemons are a classic addition to many Moroccan dishes. The preserving process takes about three weeks so make a BIG batch to always have some on hand !
6 to 8 Lemons
Kosher salt
Paprika
1 t Black peppercorns, crushed
Olive oil
3 Garlic cloves, peeled and lightly crushed
3 Bay leaves
1 Cinnamon stick
Vegetable oil
Cut the lemons in half lengthwise and cut each half into quarters. Remove the visible pits and generously coat the lemon pieces in kosher salt. Set on a pastry rack to drain. Set aside for 24 hours - they will become soft and limp.
Pat the lemon pieces with a clean kitchen towel and arrange in layers in a sterilized glass jar. Lightly sprinkle each layer with a little paprika, crushed pepper, and olive oil. Add the garlic clove and bay leaf at every third level and the cinnamon stick in the middle. Cover the lemons with a combination of half olive oil and half vegetable oil. Seal and refrigerate.
In about 3 weeks, the pickled lemons will be soft, mellow, and ready to eat. Keeps for 6 weeks after marinating. Serve in tagine dishes, grilled fish, and curry dishes.
Makes 1 quart.
Clink !
;^)
