MAKES 8 PRESERVED LEMONS
A common ingredient in North African cuisine, and Moroccan in particular, preserved lemons are cured in salt or brine. The rinds, which are the only part of the preserved lemon that is used, have an unusual, complex, sour flavor. I add preserved lemon to dishes or condiments when I want lemon flavor without the acidity that lemon juice or fresh lemon rind adds. They take about a month so plan accordingly.
8 LEMONS
1 cup plus 2 tablespoons KOSHER SALT, plus more as needed
6 CORIANDER SEEDS
6 BLACK PEPPERCORNS
1 cup fresh LEMON JUICE, or as needed
1 BAY LEAF
Place the lemons in a container and cover them with water. Cover the container with plastic wrap and soak the lemons for 2 to 3 days to soften the skins, changing the water daily.
Drain the lemons and place them on a cutting board. Using a small sharp knife, cut an X from the top toward the bottom of each lemon, stopping an inch above the end so that the lemons stay intact. Open one lemon with your hands and sprinkle 2 tablespoons of the salt onto the exposed flesh. Close the lemon to its original shape and repeat, salting the remaining lemons in the same way.
Pour 1 tablespoon of the salt into the bottom of each of two 1-quart mason jars. Put 4 lemons in each jar, adding salt and the spices between the layers of lemons, and gently pressing them to release their liquid as you add them to the jar. If the juice released from the squashed fruit does not cover them, add fresh lemon juice to cover, leaving about an inch of air space in each jar before sealing it.
Set the lemons in a warm place for 3 days, shaking the jar each day to distribute the salt and liquid. Transfer the jar to the refrigerator and let the lemons sit for 3 weeks to a month before using them. (You could use them in as little as 2 weeks, but they won’t be as tasty or as soft.)
To use, rinse the lemons quickly under running water to remove the excess salt. Remove and discard the pulp. Use the rind as specified in the recipe you are using. Close the jar and store the remaining lemons at room temperature or in the refrigerator. Preserved lemons will keep up to a year, and the brine can be used to make more preserved lemons over the course of a year.