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(recipe, Carrie Floyd)
For visuals on how to make this North African condiment, check out the Simply Recipes how-to. These salty, sour preserves are excellent in tagines and stews, such as Moroccan Chicken. If you find a great deal on Meyer lemons, use them; otherwise, ordinary lemons will work just fine.
- 2 wide-mouth pint jam jars
- 10 lemons
- Coarse sea salt
- Wash and dry the two jam jars and the 10 lemons.
- Hold each lemon on its end and cut it, lengthwise, into quarters, but don’t cut through the bottoms. Pour coarse sea salt into the cut lemons, making sure all the sides/quarters are coated with salt. Place 1 to 2 lemons in each jar, adding a third lemon if there’s room (you may need to prep more lemons).
- Once the two jars are stuffed with lemons, juice the remaining lemons. Pour enough lemon juice into each jar to cover the fruit.
- Set aside in the fridge for at least three weeks before using.
For a prettier effect in the glass, you can discard the seeds before salting.