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Jane Ward, novelist and food blogger, brings an old exotic Moroccan recipe right to your kitchen. People have been preserving foods for centuries and this lemon preserve recipe has made its way over from the kitchens in Northern Africa.
Preserving is an incredibly easy and efficient way to prepare food and Ward's recipe is a great example of just how simple preserving really is. Simply pack a jar with fresh lemons, kosher salt, lemon juice, and any assortment of spices you wish. Ward warns you through, "The hardest part is going to be the seven-day wait until the lemons are ready to be eaten."
Preserved lemons are a very useful food to have around your kitchen; they can take the place of lemon juice and lemon zest in almost any recipe. More specifically, preserved lemons are a great addition to enhance a couscous or a spinach dish. They will also add a kick to any fish or chicken dish thanks to the mellowed tartness of the rind. With a new salty flavor, little rind go a long way.
This recipe provides plenty of room for experimenting with your preserved lemons, some suggested spices that you could add into your jar are cloves, a cinnamon stick, a bay leaf, or coriander. Preserving allows for a lot of creativity if you are willing to simply try and try again. The possibilities are really endless.
2 small lemons
1/3 cup kosher salt
1 cup lemon juice
1. Cut lemons into eighths.
2. Mix lemons and salt together and scoop into jar, while adding lemons to jar gently push down on them with a fork.
3. Pour lemon juice into jar. Screw on the top of the jar and set in a cool place. Have lemons sit for seven days and each day turn the jar a few times to mix around the salt and the juice.
4. After seven days you are able to eat your lemons. To prepare rinse a lemon piece and discard of everything but the rind.
Jane Ward is the author of HUNGER (Forge, 2001) and THE MOSAIC ARTIST (2011). Jane graduated from Simmons College with a degree in English Literature, the desire to write novels, and an aptitude fo