50 new recipes: Moroccan Preserved Lemons

[ninevirtues]

(Recipe from Williams Sonoma website)

Ingredients:

1 cup kosher salt
6 lemons, scrubbed and quartered
1 cup fresh lemon juice, plus more as needed

Directions:

Place the salt in a shallow bowl. Coat each lemon quarter with salt and place in a 1-quart canning jar. You may need to carefully squash the last few wedges into the jar. Add the remaining salt along with the 1 cup lemon juice. If there are any air bubbles visible, cover the jar and shake it a little to eliminate them. Uncover the jar and add enough lemon juice to reach the lip of the jar. Store on your countertop for 1 day. Uncover the jar and add more lemon juice, if needed, to completely cover the lemons, then cover again. Store on your countertop for 6 more days, shaking the jar at least once a day. The lemons are ready to use.

Store the jar in the refrigerator for up to 2 months.