Spiced Preserved Lemons
Preserved in their own juices and coarse salt, lemons become tender and edible. Use them as a condiment when making our Fatoush and Whole-Wheat Couscous Salad.
- Yield: Makes 20 wedges
Source: Martha Stewart Living, June 1997
- 5 lemons
- 2/3 cup coarse salt
- 1 tablespoon peppercorns
- 2 two-inch cinnamon sticks, broken into small pieces
- 3 bay leaves
- 1 1/2 to 2 cups freshly squeezed lemon juice
Wash and dry lemons. Cut into quarters, leaving them connected at stem end. Transfer to a large bowl, squeezing each quarter into bowl as you go. Add salt, and toss.
Arrange lemons and salt in a one-quart jar, layering with peppercorns, cinnamon sticks, and bay leaves. Add all the lemon juice from the bowl. Add enough freshly squeezed lemon juice to cover lemons. Cover, and keep in a cool, dry place, such as the refrigerator, for 2 weeks, shaking every day to redistribute salt and help it dissolve.
To use, discard the flesh from the center of each lemon wedge, rinse under cold water, and pat dry. Store the lemons in the refrigerator. Will keep about 6 months.