Recipe: Preserved Lemons

About 1 quart

- 3 medium lemons

- 1/3 cup kosher salt

- 6 cups water

1. Scrub lemons using warm water. Cut off stem ends; using a sharp knife, score just the skin with eight vertical cuts and cut lemons in half.

2. Combine salt and water in a saucepan; bring to a boil. Add lemons and simmer 5 minutes. Let lemons rest in brine 30 minutes.

3. Put lemons into a clean quart jar. Cover with brine and cool. Put lid on jar and leave at room temperature 5 days. Make sure lemons are immersed in the brine. The lemons can then be stored in the refrigerator several weeks. When ready to use, remove a section of the lemon and rinse gently. Trim away some of the softer pulp, then cut preserved lemon into strips or dice.

How to use: in chicken dishes, especially those with Moroccan spices; in tangines or in toppings for fish; with sweet pepper salads; with steamed broccoli and a drizzle of olive oil.

From "The New Preserves: Pickles, Jams and Jellies" by Anne V. Nelson