Preserved lemons

Preserved lemons... dancing with dates in a tagine, thrown in a salsa, spicing up some quinoa... these little gems have so many uses.

Preserved Lemons:

Equipment: Sterilized jar, quart-size, sharp knife

Ingredients:

• 6-8 Meyer lemons or other thin-skinned lemons to preserve
• 6-8 lemons for juice
• other optional spices: cinnamon stick, bay leaves, cloves
• kosher salt, plenty of it.

Directions:

• cut your lemons lengthwise into quarters but not all the way through, leave about 1/2 inch at bottom in tact.
• salt the exposed portion of your lemons generously
• pour about 2 Tbsp. salt into bottom of jar
• Press some lemons in, be a little rough with them, you want their juices to come out
• add more salt and any spices you wish and continue to layer them this way, cramming in as many lemons as you can fit, you want a tight fit.
• cover with the lemon juice.
• seal jar. No need for a hot bath here, the lemon juice and salt do the work of preserving.
• leave for at least 30 days, unrefrigerated and unopened, shaking about once daily.

XO, Debbie