Preserved Lemons

 

I love making chicken tagine, and the recipe calls for preserved lemons (this is the recipe that I use, it’s relatively easy and you don’t need a tagine dish to make it.)

This weekend, it was cold and rainy out, so I decided to finally make a jar of preserved lemons, as I have been telling myself I would do for the past year or so.

I used a recipe from SimplyRecipes.com, as it was the most simple (no chilis or spices).

Ingredients: 8-10 unwaxed lemons, extra lemon juice if needed*, 1/2 cup of kosher salt – sterilized jar

1. Pour 2 TB of salt into the bottom of the jar.

2. Cut the lemons. Cut any stem off, then cut 1/4 of an inch off of both ends of the lemon. Slice the lemon lengthwise

IMG_1715

Other ideas for preserved lemons… on top of fishes or chicken – on top of quinoa or couscous salads – in a pasta or risotto – in stews… lots of ways to use them!

* This is important. I ended up using the juice of an additional 4 lemons to cover the lemons in the jar.

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