Preserved Lemon

| Moroccan Cuisine

Category: Lemon

Ingredients

• Lemons
• Salt

Instructions

1. Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
2. Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
3. Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards.

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