Preserved lemons are a staple ingredient in North African and Middle Eastern cuisine. Made by pickling lemons in a salt and lemon juice mixture, preserved lemons have a unique, tangy flavor that can add depth and complexity to a wide variety of dishes. They are commonly used in tagines, stews, salads, and sauces, and can also be used to add flavor to marinades or dressings.

Ingredients:

4-6 lemons
1 cup coarse salt
1 cup lemon juice
Additional lemon slices and/or whole spices (optional)

Instructions:

Wash the lemons thoroughly and slice off the stem end and the blossom end.
Cut each lemon into quarters, leaving the quarters attached at the base.
Sprinkle the inside of each lemon with a generous amount of salt.
Place the salted lemons in a sterilized jar, pressing down on them to release their juices. If desired, you can add additional lemon slices or whole spices (such as cinnamon sticks or bay leaves) to the jar.
Pour the lemon juice over the lemons, making sure they are completely covered.
Seal the jar and let it sit at room temperature for at least three days. The lemons will become soft and pliable as they cure.
After three days, transfer the jar to the refrigerator. The lemons will keep for several months.

To use preserved lemons, remove a lemon from the jar and rinse off the salt. The lemon can then be chopped and added to a variety of dishes, such as salads, stews, sauces, and marinades. The rind is particularly flavorful and can be used in place of fresh lemon zest in many recipes.