Moroccan Preserved Lemons

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 Bay leaves
  • 6 Meyer lemons

• Condiments

  • 1 Lemon juice, fresh

• Baking & Spices

  • 6 Cardamom pods, cracked
  • 3 pieces Cinnamon stick
  • 3 Cloves
  • 1/2 tsp Coriander seeds
  • 1 Kosher salt
  • 1/2 tsp Peppercorns, black
  • 1/2 tsp Peppercorns, white
  • 1 Star anise

• Tools & Equipment

  • 1 Sterilized qt jar with a wide mouth

Found on theviewfromgreatisland.com

Directions

• Slice a bit off the stem end of the lemons, and then slice them in half, lengthwise, leaving about 1/2 inch at the bottom, in other words do not slice all the way through to the end. Then slice it in quarters the same way, so the lemon is still whole at the bottom. (see above photos)
• Sprinkle salt on all the exposed lemon flesh.
• Coat the bottom of the jar with salt, and put the lemons in,push them down and squish them a bit to fit them in. Layer more salt and the spices in between the lemons.
• Fit as many lemons as you can into the jar, and then add more lemon juice to insure that all the lemons are covered in juice.
• Let the jar sit at room temperature for about a month, shaking the jar every day to redistribute the juices. A cupboard is a good place. Then refrigerate. The preserved lemons should keep for a year in the fridge.
• When you want to use one of the lemons, take it out with clean tongs and rinse the salt off. Scrape off the flesh, seeds and pith and then slice or dice the rinds.