I was thinking that I would like to make more exotic dishes. I have a Tagine in my cabinet collecting dust. I think I used it only once. So I thought I would make a chicken dish in my Tagine. I found one that you use Preserved Lemons. So I went to the store to purchase Preserved Lemons. I was shocked at the price. I was thinking that perhaps I should pick another recipe. Later that week I was watching Barefoot Contessa on Food Network and she had a chef making a batch. That chef actually cooked the lemons. I thought to myself, there has to be an easier (and cheaper) way to do this. So after some research, a few lemons, salt and a couple of weeks time, I have my preserved lemons. Now so can you, without the hefty price tag.
Stay tuned for the Chicken dish.
4 large lemons
2/3 cup coarse salt (I used Kosher)
1 cup lemon juice
Scrub and dry the lemons and cut into wedges not cutting all the way through the lemon. Take a spoon full of salt and pack into the cut parts of the lemon. Transfer to a glass quart canning jar, making sure to pack them in. Using all the salt as you go. Add lemon juice to cover all the lemons. Cover the jar with a tight fitting lid. (Not metal). Let lemons stand at room temperature seven days. Shake jar every so often to redistribute salt and juice. Store covered and chilled for up to six months.
Peace be with you,