Moroccan Preserved Lemons
Use the pickling juice in salads instead of vinegar, or in tagines. To use the lemons, remove from jar and rinse in cold water. Use the juice but discard all the pulp - it is the rind you use in lamb, fish, chicken or vegetable tagines, or with grilled fish or in salads. Don't get oil near the lemons in the jar, but don't worry if white film appears, it is harmless, just rinse it off before using the lemons.
MethodSoak lemons in cold water 3-5 days, changing water each day.
Then insert small sharp knife into the centre of each lemon and quarter it BUT WITHOUT cutting right through each end.
Squeeze each lemon open and push 1/2 teaspoon salt into each one.
Put lemons into wide glass jars, 4 in each (or as suitable) and then sprinkle 1 tablespoon salt into each jar.
Add strained juice l lemon to each jar, sprig bay leaves if using, then top up with boiling water to cover.
Leave to steep for a minimum of 4 weeks before using.
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