Preserved lemons are one of the indispensable ingredients in every Moroccan kitchen. Their uses are diverse and go from tagines to salads to Couscous to fish...Whenever you think of lemon in salty dishes, think of preserved lemons! In addition to being rich in probiotics, the lactofermentation process used for preserved lemons increases the bioavailability of minerals and vitamins already present in this fruit. 

For this recipe, you will need to quarter the lemons from the top to within 2 cm of the bottom, add 1 teaspoon of salt on the exposed flesh, then close the fruit.

Pack in the lemons in the sterilized Mason jar as you go and push them down.

To make room for the remaining lemons, press the lemons down. If the released juice doesn't cover the citrus, you can add extra fresh lemon juice. Leave some air and seal the jar.

Let the lemons ripen for about 30 days. Once the jar is open, there is no need to refrigerate them as they can last for over a year.

Rinse them and remove the seeds prior to use in your recipes. Enjoy!

Inspired by Epicurious