Trim the tips from the lemons without exposing the flesh. Slice the lemon lengthwise into quarters without slicing completely through and keeping the quarters connected at the base. Sprinkle the inside of the lemons with a generous pinch of salt, and then pack them tightly into a 750-ml jar, and sprinkle each layer of lemons with additional salt.
Press the lemons tightly in the jar so that they release their juices, and so that the lemon juice and salt combines into a brine that completely submerges the lemons. Place a weight over the lemons, and seal the jar. Allow the lemons to ferment at least one month, before trying them. Lemons should ferment long enough so that the pith loses its bitterness.
Variations. You can also add cinnamon sticks, hot chilis, bay leaf and black pepper to your lemons as they ferment.
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