Pickle Recipes

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Preserved Lemons - Moroccan Style

Lemons lose their sharpness when preserved in salt. The unique flavor and silken texture that develops when you use this technique is characteristic of Moroccan cooking.

8 tbsp sea salt 9 juicy, thin skinned lemons
olive oil  

Put 1 tablespoon of sea salt into the bottom of a large, pre sterilized jar. Holding a lemon over a plate to catch any juice, cut it in quarters, but do not cut all the way through -  stop about a in ( 12 mm ) from the end, so that the quarters are still joined. Remove any pips. Pack 1 tablespoon of sea salt into the lemon, then close the sections up again around the salt and put the lemon in the jar. Repeat for 6 more lemons packing them in tightly, and pressing down each layer down hard to expel any air before adding the next layer until the jar is full. Squeeze the remaining 2 lemons to extract all the juice and pour into the jar. Sprinkle with more coarse salt and top up the jar to about an inch (12 mm) from the top. Add a inch layer of olive on the top when cool.

Once opened these lemons will keep, un-refrigerated for up to 1 year.

 

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