Preserved Lemons

Once a year we are blessed with the presence of organic Meyer Lemons in our Whole Foods, again, not at all local, but a wonderful ingredient to
complement our local farm market offerings.  When they appear, I make
several quart jars of preserved lemons, whose intense yellow color
grace many of my recipes for the next few months.  Regular lemons can
be used, but be sure they are organic or wash very thoroughly with warm
soapy water.  The best recipe I have found is adapted from The Olive
and the Caper.

4 large lemons cut lengthwise into quarters
1/2 C sea salt
1/2 C fresh lemon juice

Wash lemons.  Cut lengthwise into quarters.  Remove as many seeds as
possible.  Place all ingredients in a bowl and toss together.  Remove
to a clean 1-quart glass jar and cover with lid.  May be kept at room
temperature for several days, shaking several times each day to
distribute liquids.  Refrigerate after 3 days and resist opening for
another couple of days.  These keep for many months in the
refrigerator, if they last that long!  These juicy tidbits and
delicious enhancement for all kinds of main dishes, fish, salad
dressings and dips and spreads.  Of course, if you cook Moroccan food,
you already know about this!

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