To use these lemons, scrape away the seeds and the remnants of the flesh, and use only the skins. Before using, blanch them in boiling water for up to 1 minute to remove any bitterness. Preserved lemons can be stored in a tight jar in the fridge for up to 6 months. I like to make them at least a month in advance of use. They can also be found in most Middle Eastern markets and can be used in many recipes, including Moroccan tagines. They are also excellent with marinated olives, in salads, or with broiled or grilled fish.

Ingredients

• Enough lemons to fill a sealable jar of your choosing
• Coarse sea salt
• Enough vegetable oil to cover all the lemons

Instructions

1. Wash the lemons under cold running water, then pat them dry.

2. Cut a small slice off the bottom of each lemon so it can stand upright. With the lemon standing upright, make two diametrical cuts at a 90-degree angle to each other about two thirds of the way down through the lemon as if you were going to cut it into quarters; do not cut all the way through.

3. Squeeze the cuts open and fill each lemon with about 1 tablespoon of the salt.

4. Pack the lemons tightly into the jar. Fill the jar completely with the vegetable oil, seal it, and refrigerate for 1 month.