Moroccan Cured Lemons

These are a great accent to any rice, pasta, or meat dish that needs a little citrus flavor.

Ingredients:

5-6 lemons

Approximately 1-2 cups of Kosher salt

Peanut oil or sunflower oil

Directions:

Thoroughly wash and dry the lemons and then make 4 lateral cuts down the lemon as if you were cutting into 1/4 wedges. It is important not to cut completely through the lemon as they work better and look better whole. Take an attractive and sealable glass jar and place a handful of salt on the bottom. Jam as much salt as possible into each of the lateral cuts of the lemons and then place them into the jar. After each lemon is added, sprinkle an excessive amount of salt on top of each one. Once all lemons have been added to the jar, take a large wooden spoon and smash the lemons down so that juices fill the bottom 1/4 of the jar. Add dried peppers, cinnamon sticks, bay leaves, or any other aromatic that would flavor the lemons and leave to rest on the counter for one week. Juice should slowly fill the jar and cover the lemons. After about a week, add additional lemon juice so that all lemons are covered and layer a small amount of the oil on top to prevent oxygen from getting in. Wait a total of 3 weeks, or until the lemons become soft, before using. These can be left on the counter indefinitely and function as a color accent as well.

To use:

Remove the lemons from the brine and scoop out the pulp and discard it. Thinly slice the rind and add to any recipe that calls for a little citrus. Beware...they do pack some salt, so go easy on additional salt in your recipes. These go very well with chicken and rice dishes!