Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.
See also: Cookbook:Pickling
- Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
- Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
- Store in a cool dark place for approximately two weeks. Refrigerate afterwards.