Delicious to use in spicy Moroccan cuisine, preserved lemon can be made at home following these easy instructions from Aliza Green’s book, “Beans”.
Moroccan Spiced Preserved Lemons
24 lemons, preferably organic
5 cups kosher salt
3 sticks canela (true cinnamon) lightly crushed
1 tablespoon whole cloves
6 tablespoons coriander seeds, lightly crushed
1/4 cup black peppercorns, lightly crushed
6 bay leaves, lightly crushed
Rinse lemons in hot water. Place in a pot of boiling water and boil 1 minute. Drain and cool. Quarter the lemons from the top to within 1/2 inch of the bottom, pack salt onto the exposed flesh, then reshape.
Combine the salt with the spices: Place a layer of the salt mixture on the bottom of a large container. Pack in the lemons and pushing them down, adding more salt-spice mixture between layers for a total of about 4 cups salt.
Press the lemons down to release their juices and to make room for more lemons. Add more salt as the juices form and the lemons shrink. Let the lemons ripen in a warm place, turning the container upside down each day to redistribute the salt and juice. Let ripen at room temperature for 30 days.
To use, rinse the lemons, as needed, under cold water, remove and discard the pulp. Scrape off the inside white pith and discard, so that you use only the yellow part of the lemon. Refrigerate after the lemons have fully ripened. The pickling juice can be saved and reused for the next batch of lemons.
Makes 2 dozen preserved lemons
From Aliza Green’s book, “Beans”