Jason Fitzpatrick
If you’re not frequently cooking dishes from North Africa or Morrocan cuisine, there’s a good chance you’ve never even heard of preserved lemons. But they’re simple, flavorful, and if you’ve got salt, lemons, and a glass jar you can make them at home.
No really, that’s it. You cut the lemons, you salt the hell out of the lemons, you throw the lemons in a jar and, boom, you got a stew going on! Well, no. You have a jar of very salty lemons. But if you wait four weeks and prep the results with a little bit of chopping, you’ve got an incredibly cool flavorful condiment you can mix into sauces, dips, and other dishes. Here’s how it works:
How cool is that? As far as home culinary wizardry goes, you would be extremely hard-pressed to find something that is more simple is action but more flavorful in delivery. Slice, salt, wait, and enjoy.
