Now that I have acquired my first tagine, I could hardly wait for my homemade preserved lemons to mature and soften enough to be used for the many Moroccan and Middle Eastern recipes that call for preserved lemons, lemons that have been pickled in salt and their own juices. Although it’s possible to buy preserved lemons at Middle Eastern shops here in Sydney making preserved lemons couldn't be easier and they taste far fresher than anything you can buy. It's quite easy to do, though it takes at least one and a half month for the maturation process before the lemons are ready to use.
Ingredients
Lemons
Sea Salt, 1 dessertspoon of salt per lemon, plus one for the jar
Freshly squeezed lemon juice
Method
Scrub the lemons clean with a kitchen brush and dry with paper towel. Cut into quarters but do not cut all the way in order to keep the lemon attached at the base. Pry open the lemons, and sprinkling each quarter with salt as you add and pack the lemons to the jar. Press right down on the lemons to squeeze as much juice out. If the lemons aren’t too juicy, add more freshly-squeezed lemon juice until they are fully immersed. Top with a couple tablespoons of salt.I have placed a porcelain Chinese tea cup on top of the lemons to press and keep them under the lemon juice when the lid is put on the jar. Leave at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 6 to 8 weeks, until lemon rinds soften.
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