Adapted from How to Cook Everything
I recently made a batch of preserved lemons on a drab winter afternoon when my kids were in need of an indoor project. This is an excellent home science project for the little ones. Have them examine the lemons beforehand, let them do the shaking each day, then finally allow them to taste the end product and note how the salt brine changed the lemon skin. Like magic! Preserved lemons often appear in Moroccan and other North African dishes. It takes just a short time to prepare them and once the two week wait is over, they keep for months in the fridge. This recipe makes enough to keep one jar in the fridge and give a second one away as a hostess gift.
Yield: 1 quart
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
Want to receive updates in your inbox?