Moroccan Preserved Lemons

1. Wash lemons well.
2. Carefully slice the very tips off of the lemons, exposing the white pith.
3. Stand the lemon on one cut side. On the other cut side, make two large cuts through the lemon, like you are cutting it in quarters, stopping about 1 inch from the bottom. (So, you are not slicing all the way through.)
4. Pack sea salt into the X cut in the lemon. Place the salt-filled lemons into a clean, glass pint jar with a tight fitting lid.
5. Press the lemons firmly with the bottom of a wooden spoon (or other kitchen utensil) to pack them down and start the juices flowing. Cover the jar and let stand on the counter overnight.
6. The next day, press the lemons down again, helping them to release more juice as they begin to soften.
7. Repeat this process for 2-3 days until the lemons are completely covered with liquid. (If after 2-3 days your lemons aren’t covered in liquid, add enough freshly squeezed lemon juice to cover them.)
8. Let the lemons ferment on the counter for 3-4 weeks, until they are very soft and ready to use.
9. Once ready to use, the lemons can be stored in the refrigerator for 8-12 months.

To Use Your Preserved Lemons

1. Remove the lemons from their liquid and rinse them of the salt. Use as directed in your dish.