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Recipe

Preserved lemons

December 10, 2008
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Makes 1 jar

A lacy white growth may appear in your pickling jar. Don't worry about it - simply discard it when you open the jar and rinse the lemons before using. Cookbook author Paula Wolfert was one of the first writers to introduce preserved lemons, a staple of North African cuisine, to cooks.

2 lemons
1/3 cup coarse sea salt
1/2 cup lemon juice
Olive oil
1. Have on hand a 1/2-pint glass jar with a plastic-coated lid.

2. Scrub the lemons and dry them well. Cut each into 8 wedges. In a bowl, toss them with the salt.

3. Place the lemons in the jar. Pour in the lemon juice. Close the jar tightly and set it at room temperature for 7 days, shaking the jar each day to distribute the salt and juice.

4. To store the lemons, add enough olive oil to the jar to cover the fruit. Refrigerate for up to 6 months. Rinse lemons before using. Adapted from "Mediterranean Cooking"

Notes:

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