Preserved Lemons

 I really enjoy cooking foods from different cultures. As I've experimented with flavors, I've found many of the Moroccan and Middle Eastern dishes are versatile and delicious. And I discovered I love preserved lemons. You can use them on vegetables, in casseroles, rice, even some meat dishes. I even eat a piece from time to time as a snack. 

You can purchase them at many middle eastern grocery stores, or you can simply make them yourself. They are super easy!!

You'll need:

8-10 lemons, preferably meyer - they have thinner skins

lemon juice - maybe one or two more lemons

1/2 t0 1 cup sea salt

1 tablespoon whole peppercorns

1bay leaf

Quart jar with a tight lid

Scrub the lemon skins and set on a towel to dry.

Cut the stem off.

Cut the lemons into quarters length wise, but not all the way through. 

Heavily sprinkle salt on the inside and outside of the lemon. 

Put about 1/4 cup of salt in the bottom of the jar. 

Pack the lemons tightly into the jar. Gently push them down to release some of the juice.

Pour some extra lemon juice over the top to make sure the lemons are completely covered. Add the bay leaf and pepper corns. Give it shake.

Label and date the jar. Always date the jar. I find myself forgetting I have things and when I pull them out, the date tells me how long they've been in the refrigerator. 

Let them sit for at least a week. The longer you leave them, the softer they get. 

And that's it! They are ready for use!

Here's a one recipe to give you ideas - 
Broccolini with Preserved Lemons