How to Make Preserved Lemons (A Moroccan/Middle Eastern Specialty)

daringgourmet.com

MarlaP

3 Meyer lemons (or Eureka, Lisbon, etc, organic recommended) per pint-sized jar

5 to 6 teaspoons salt (sea salt or kosher recommended)

An extra lemon for juicing

Water that has been boiled and cooled (sterile)

Directions at daringgourmet.com

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