Morroccan Style Preserved Lemons
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Instructions
Wash the lemons and cut them into quarters from the pointed end up to within 2cm of the stalk end. Gently open them without breaking them apart, remove any visible pips, pack them with salt and then press them back into shape.
Put 1 tablespoon salt into the large sterilized clear jar.
Put in the lemons and press them down, adding more salt and spices between the layers. Push the lemons down firmly to release some of the juice and to make room for the other lemons. Fill the jar up with spring water, leaving enough space for the olive oil.
Cover the top with oil and seal the jar. The oil is to seal and protect the lemons from contact with the air.
Leave the lemons in a cool dry and dark place for 4-6 weeks before using.
