Time for preserved lemons. Traditionally, this Moroccan preparation uses simply lemons and salt. It is delicious and you can omit the spices below for the classic taste. Either way, try it on a plain, roasted chicken. Try it on baked fatty fish with fresh mint. Chop it and toss it into a salad. Dice and steam-stir fry it into broccoli. Stir it into coriander and cumin and pepper-spiced brown rice. Go crazy: make it with limes instead!
Spiced Preserved Lemons:
6-12 juicy lemons (especially Meyers)
kosher or sea salt
1 in. fresh ginger, chopped
2 in. fresh turmeric, chopped
1 cinnamon stick
1. Wash lemons and dry them thoroughly. Slice or quarter the lemons. (Slicing speeds the curing process.)
2. Layer about 1 tablespoon of salt in the bottom of a 1-quart mason jar with a tightly fitting lid (or use a vegetable fermenting jar). Layer the lemons on top, alternating with salt and spices. Add approximately 1 tablespoon of salt for each whole lemon. Tightly pack the jar by gently pressing down on the lemons. If the level of the juice has not risen to cover the fruit. If it is not, squeeze in some additional juice. Seal the jar and shake gently.
3. Let sit in a cool, shady place, shaking occasionally. The lemons are ready when they are soft and the juice has become syrupy, approximately 3 weeks. When you are ready to use your lemons, transfer from fermenting jar into a mason jar. Store in the refrigerator. Keeps for several months or longer, especially if lemons stay submerged in the brine.