Preserved lemons are used in many Middle Eastern dishes. You'll be shocked if you price these little babies at a specialty food store. There's no need to buy these because they are so simple to make. The rinds become very soft and when you cook them in dishes, they simply melt away leaving a delightful little something extra in each bite.
Now is the perfect time to buy lemons while they're priced low and are extra juicy. Plus, they're just super fun to make.
Use the smallest lemons you can find. Wash 6 - 8 lemons and cut into wedges. Roll each wedge in kosher salt until they are very thickly covered. Regular table salt is a no-no because it can leave a very chemical-like taste. Use a jar that can be sealed airtight. Wash the jar with very hot, soapy water and rinse it thoroughly. Pack the lemon wedges in tightly and squeeze enough fresh lemon juice to cover the lemons.
Stir them once every day for a week. When they're ready to be used for this dish, rinse each wedge and remove the pulp and slice into thin strips. The remaining wedges are good in the fridge for months. Tomorrow's recipe will use some of the preserved lemons.
your fans are eagerly waiting to find out what to do with these lemons!
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