Preserved Lemons

I have a little break from doctor visits this month since I've finished my chemo and still have about a month until my surgery. This means I am feeling better and have a little bit of time to work on experimental kitchen projects. Preserved lemons are a big deal in Middle Eastern and Moroccan cuisine. I've always wanted to try making them but the last time I started a batch they totally failed because I used a container that wasn't totally air tight, oops...

This time around I have my act together a bit more and I'm hoping these will turn out to be delicious! They are still fermenting right now so I haven't actually gotten to try them yet but they sure look pretty and they couldn't be easier to make. First you have to sanitize the lemons and jars with boiling water. Next cut each lemon as if you are cutting them in to quarters but stop at the last second so they still stay attached. After that you pack each lemon with kosher salt and stuff them in the jar. Use a wooden spoon to much them around a bit and get the juices of the lemons flowing. If you have any extra lemons you can squeeze some extra juice on top too, the idea is to have the lemons completely covered in brine. Then all you have to do is wait 3 to 4 weeks and after that pop them in the fridge. When you are ready to use them just rinse them off and chop them up to add to salads, chicken or fish dishes. I'm really eager to try them out, I love Middle Eastern food so I have high hopes. I will try to post a recipe using them when the finish, yum!