Moroccan Preserved Lemons

Scrub the lemons under running water and pat <a href="/technique/RF7SRX43/dry">dry.</a> <a href="/technique/XZBDDD5G/cut">Cut</a> a thin <a href="/technique/3JDX2Q84/slice">slice</a> from each end of a lemon. Set on end and make a vertical <a href="/technique/XZBDDD5G/cut">cut</a> 3/4 of the way through the fruit, leaving the 2 <a href="/technique/JXYLJGZ5/halve">halves</a> attached. <a href="/technique/B52FHCF2/turn">Turn</a> the lemon upside down, rotate 90 degrees, and make a second vertical <a href="/technique/XZBDDD5G/cut">cut</a>, again 3/4 of the way through the fruit.

Fill each <a href="/technique/XZBDDD5G/cut">cut</a> with as much <a href="/technique/DPSVTKVY/salt">salt</a> as it will hold. Place the lemon in a <a href="/technique/3LXT3C6R/sterilized">sterilized</a>, 1-quart size, wide-mouth <a href="/technique/TPWNYF5L/canning">canning</a> jar. Proceed in this manner for the remaining lemons, <a href="/technique/4NXSJQ3D/pressing">pressing</a> as many into the jar as possible. <a href="/technique/K4VJ7RZ7/seal">Seal</a> and set aside at room temperature.

Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the <a href="/technique/QDWRNXYW/juice">juices</a> should have risen to cover the lemons. If not, add 1 tablespoon of fresh lemon <a href="/technique/QDWRNXYW/juice">juice</a> <a href="/technique/7S3QCKWK/mixed">mixed</a> with 1 teaspoon of <a href="/technique/DPSVTKVY/salt">salt.</a> This will prevent the <a href="/technique/R34ZSY3M/top">top</a> lemons from darkening.

<a href="/technique/36R8LV5G/store">Store</a> at room temperature until the rinds become tender, and the pulp acquires the consistency of jam, 3 to 4 weeks. <a href="/technique/ZSSVQ6FG/refrigerate">Refrigerate.</a> Use within 6 months.