Moroccan Preserved Lemons
How to Make Moroccan Preserved Lemons
- Sterilize a one quart wide mouth mason jar and set aside.
- Open each quartered lemon taking care to not separate completely and sprinkle each quartered lemon liberally with salt and squeeze back into shape.
- If the juice does not complete cover the lemons, add more FRESH SQUEEZED lemon juice until it does. Make sure there is plenty of space at the top of the jar before sealing. I have found that five lemons works best.