Depending on your neighborhood, or how far you're willing to travel, you can likely buy a jar of preserved lemons ready to eat. It's just as easy, however, to make them yourself. While you're most likely to find preserved lemons in traditional preparations—Algerian couscous dishes fragrant with olives and raisins, Indian curries, Tunisian chickpea stews, and, yes, the Moroccan chicken tagine—they're a worthy addition to a wide spectrum of meals.
Read more: Why Preserved Lemons Belong on Your Shelf
- Yield:Makes 8 to 10 preserved lemons
- Active time: 15 minutes
- Total time:At least 2 weeks
- 8 to 10 whole lemons
- 1/2 cup kosher salt
- 1/4 cup granulated sugar
Trim 1/4 inch off the top and bottom of each lemon. Split each lemon lengthwise into quarters, keeping quarters connected at base. Transfer to a large bowl. Toss with salt and sugar. Cover with plastic and refrigerate overnight.
The next day, the lemons will have released a lot of liquid. Transfer entire contents of bowl to a sterilized canning jar, pressing lemons down firmly until they are completely submerged in liquid. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.