Name: Moroccan-Style Preserved Lemons
Cook time: 15 min
Total time: 5 days
Yield: Makes 48 wedges
Ingredients: 6 lemons; 2/3 cup kosher salt; 1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons); 2 tablespoons olive oil; a 6-cup jar with a tight-fitting lid

Though you can certainly buy preserved lemons, we prefer the rich, clean taste of homemade. This technique, adapted from Paula Wolfert's, brings a multidimensional freshness and a wonderfully distinct pungency to the lemons, which are as much a revelation in salads, soups, or even cocktails as they are alongside the grilled fish. There's no need to rinse them first, but do discard the pulp — only the rind is eaten with the grilled sardines.

Cooks' note:

Preserved lemons can be chilled, covered in their juices, up to 1 year.

Recipe notes

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