Moroccan preserved lemons are almost an essential add to any tagine, but you can also use them in different type of recipes, I even use them in a nice sandwich with tapenade. it takes a bit of a simple process to make the lemons, though most of it is about giving them the right time to work rip.
10-12 Meyer lemons
juice from 2-3 lemons
1/2 cup kosher salt (if you have nice see salt that can be a good substitute)
a few pepper corns, bay leaves, cinnamon sticks, cloves
1. scrub the lemon carefully and soak them in water, repeating this action for 3 days and replacing the water every day. this would take the acidity from the lemons (and clean them as well)
2. on day four, clean the lemons again, remove the steam from each one of them, and make a 1/4 inch cut from to to bottom on both sides, kind of like X cut, though making sure not to lose the spin that hold the lemon, I also like to deepen the cut by kind of supremeing a thin slice right next to the cut, to enable more direct contact with the flash.
3. in your container poor 2 tbs of the salt, and the herbs you choose to use.
4. stuff each of the lemon slices with as much salt that fits in, and move them to the container.
5. add the lemon juice and luckwarm water in to the container, making sure the lemons a fully covered with the liquids.
6. poor a nice layer of olive oil at the top, and seal the container.
7. keep the container in room temperature for the first week, shaking it once a day to get the mixture going, then store it in a cool place or refrigerator ( it was never proven to be necessary though many recipes advice to do so for some reason).
8. keep the lemon in the container for 4-5 weeks while you get ready with the right recipes for them…