Salted Preserved Lemons

by Eileen Hlavka

This is a Moroccan recipe I learned years ago, although the source I learned it from did not include spices.

2-4 lemons (to fill jar) - other citrus or highly acidic fruits (e.g., pomegranate seeds) can also be used

¼ cup salt per lemon, or a bit less

Whole spices to taste (optional) for example:

• cloves

• allspice

• coriander seeds

• Szechuan pepper

• cinnamon chips

• cardamom seeds

• a spice rub

• nigella (aka kalonji or black caraway) - this is easy to grow; as a plant you may know it as love-in-a-mist, a pretty flower with big seed pods.

Star anise (optional)

Glass jar

1. Drop a few spices in the jar, spacing them evenly around the edge.

2. Working on a cutting board or plate to catch the juices, slice a lemon from the flower end towards the stem end, as if to cut it in half, but stop before you reach the stem end. Slice again as if to slice in quarters. The lemon will now be four slices attached only at the stem end. Remove as many seeds as you can see.

3. Pour 1/8 cup salt into one of your cuts in the lemon and massage it in until none of the salt is dry. Repeat with the other cut in the lemon.

4. Squeeze the lemon into the jar, mashing it down so that its juices rise above it and hopefully no air bubbles are left.

5. Add a few more spices on top of the lemon.

6. Repeat, alternating adding lemons and spices, until the jar is full, and pour remaining juices and salt from your cutting board into the jar.

7. Top off with additional lemon juice if necessary to submerge the lemons.

8. Finish with a whole star anise pod on top, just beneath the jar lid, to keep the lemons submerged.

9. Keep refrigerated 1-3 months or longer, until soft and flavors have merged. Some whitish areas may appear; this is not a problem.

Cut off small amounts to eat as a side dish pickle or use in stews or other dishes. Continue to refrigerate after opening. This will keep for years.