Moroccan-Style Preserved Lemons

Moroccan-Style Preserved Lemons
From Gourmet Magazine, May 2008

Prep time: 20 minutes
Resting time: 5 days
Stored in fridge: 1 year

Makes:about 48 pieces

Ingredients:
10-12 lemons (2 ½ -3 lb/1kg)
2/3 cup kosher salt
¼ cup extra virgin olive oil
Special equipment: 4-6 cup jar with a tight fitting lid

Directions:
1. Blanch 6 lemons in boiling water for 5 minutes, drain. Cut each of the blanched lemons into 8 wedges and discard the seeds. Toss with kosher salt in a bowl and then firmly pack with salt into the jar. Squeeze enough lemon juice to cover the lemons and screw on the lid.

2. Let it stand at room temperature, shaking the jar gently once a day for five days.

3. Add oil to the lemons and chill covered.

These keep well, chilled for up to a year.