I cannot live without preserved lemons, some of my all time favorite Moroccan dishes have preserved lemons in them. When these lemons are covered and kept in the refrigerator, they will last up to 6 months.
This recipe is from Sally Fallon’s book, Nourishing Traditions. I tripled the recipe in the photo’s below.
5 organic lemons
3 tablespoons sea salt
2 tablespoons whey (add extra tablespoon of salt if unavailable)
Juice from 2 lemons
Wash lemons well. Slice thinly and cut slices into quarters. Toss in bowl with salt. Place in quart sized, wide mouth jar and press down lightly with wooden pounder or meat hammer. Mix lemon juice with whey and add to jar, pressing down so liquid completely covers the lemons. Lemons should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for up to two weeks, turning jar once a day before transferring to cold storage. When adding to recipes, remove pulp and cut skin into julienne.
Most commercial lemons are treated with neurotoxic cholinesterase inhibitors. It pays to buy organic.