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From Dorothy McNett's recipes at www.dorothymcnett.com. Preserved lemons can be found in some international food markets. They are used in many Moroccan recipes. They are pickled in salted water. Here is a not so traditional recipe but can be made within 4-5 days and then used. They will not keep as they are not actually preserved, but can be used for making a tagine or salad, etc. when needed and if commercially ones are not readily available.
Wash lemons and then with a sharp paring knife make about 8 fine incisions around the peel, do not cut deeper than the membrane. Fill a small stainless steel saucepan 3/4 full with water and add the salt. Bring to a boil, and then reduce to simmer and add the lemons. Gently simmer for about 30 minutes or so, until the lemon peels become very soft. Allow to cool and place lemons and salted water in a glass bowl or jar. Lemons should be totally covered with the liquid. Cover and allow to stand at room temperature 4-5 days. Drain and use as necessary.
Recipe created 2014-10-07.