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
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
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.