Moroccan Preserved Lemons

Name: Moroccan Preserved Lemons
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 kilograms lemons (preferably Meyer lemons); 59 milliliters unrefined sea salt

Moroccan Preserved Lemons is a gluten free, primal, and fodmap friendly recipe with 4 servings. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 82 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a reasonably priced condiment. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Trim the ends off lemons, taking care not tocut into the flesh, then slice the lemons as if to quarter them - keeping the base of the lemon intact.

Ingredients you will need

Lemon

Base

Sprinkle the interior of the lemons with unrefined sea salt then layer in your mason jar, crock or fermentation device.

Ingredients you will need

Sea Salt

Lemon

Equipment you will use

Canning Jar

Sprinkle with unrefined sea salt then mash with a wooden spoon or dowel until the rinds of the lemon begin to soften and the lemons release their juice which should combine with the salt to create a brine conducive to the proliferation of beneficial bacteria.Continue mashing, salting and mashing untilyour lemons fill the jar and rest below thelevel of the brine.Ferment at room temperature for three to four weeks. Lemons can be kept for one to two years.

Ingredients you will need

Salt

Lemon

Brine

Juice