Name: Moroccan-Style Preserved Lemons
Cook time: 15 min
Total time: 5 days
Yield: Makes 48 pieces
Ingredients: 10 to 12 lemons (2 1/2 to 3 lb); 2/3 cup kosher salt; 1/4 cup extra-virgin olive oil; a 4- to 6-cup jar with a tight-fitting lid

Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor and aroma in all kinds of soups, stews, and salads. We've adapted Mediterranean-food authority Paula Wolfert's quick method and made it even faster by blanching the lemons first. If you manage to find Meyer lemons, this is a great way to capture their unforgettable taste and perfume.

Cooks' note:

Lemons keep, chilled, 1 year.

Recipe notes

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