Seal the jars tightly.
Store the jars in a cool, dark place for at least three weeks to allow the lemons to cure. Every few days, turn the jars upside down to redistribute the salt and juices.
After Curing:
After three weeks, the lemons are ready to use, though they will continue to mature and develop flavor over time.
Once you start using the lemons, store the jars in the refrigerator to keep them fresh.
Using Preserved Lemons:
Preserved lemons are a key ingredient in Moroccan and Middle Eastern cuisines and can be used in a variety of dishes.
Only the rind is used in most recipes. Rinse the lemons under water to remove excess salt before chopping the rind to use in your dishes.
They can add a unique citrus flavor to stews, tagines, salads, dressings, and sauces.
Preserving lemons is an easy and economical way to maintain a year-round supply of this citrus fruit in your pantry, enhancing the flavor of many dishes with their distinctive tangy and salty taste.
