Easy Preserved Lemons

This is a simple way to make preserved lemons. A little drizzle of this stuff goes a long way when making salads, using as a topping, or in your marinades. It's great because it doesn't have just a lemon flavour, it's also got the taste of the dissolved lemon rind, which is amazing. There's nothing quite like it.

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Below is a link to my Moroccan Preserved Lemons recipe, which takes a few more ingredients, but is a deliciously fun twist on this recipe.

Prep Time: 15 minutes

Total Time: 2 weeks preserving time minimum

Link: Moroccan Preserved Lemons

Ingredients:

• 5 lemons, washed and chopped
• 1/3 cup salt

Steps:

1. Place some salt in the bottom of a clean jar, then add lemons pieces. Keep layering them (salt, lemon, salt, lemon) until you reach the top of the jar.

2. When your jar is full, cover the top with more salt.

3. Screw the jar's lid on tight. If you have a metal jar, place a piece of plastic wrap between the jar's lip and the lid. Store the jar in a dark place at room temperature for at least 2 weeks. The longer you store the lemons, the more the rind will dissolve, resulting in a more delicious preserve.

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