Preserved lemon is a popular North African and Indian condiment. Lemons are preserved in a brine of lemon juice and salt and sometimes other spices like pepper or bay leaves can be added. Add preserved lemon to Moroccan stews, Indian curries and even cocktails like Bloody Marys.
Wash and quarter about 4 lemons.
Press coarse salt into the flesh and all the corners of the wedges and pack the wedges tightly into a glass jar. Pour about 60 ml of lemon juice into the jar with about 15 – 30 ml more salt. Tighten the lid and allow the lemons to stand for about2 – 4weeks in a cool place until the lemons are soft. The lemon can be rinsed or blanched to remove excess salt before using.