And so I made the trip to that tiny little town and marveled at the bounty hanging from the branches. With great appreciation those trees shared their fruit and I filled my paper bags, all the time wondering what fun I would soon be having in my kitchen.
Along the highway I made my way home to my own little town and my cozy house with its little kitchen. And in my little kitchen I dumped those delicious looking lemons into the sink, gathered my sea salt, a large jar and a knife.
And what do you think I made?
- Lemons, Meyers I hear work best but these were a gift from Mother Nature so I won't complain
- Sea salt
- Large glass jar
- Something to smash the lemons with
- Scrub and clean the lemons
- Cut each lemon into fourths but do not cut all the way through. The four quarters of the lemon should still be attached at the bottom.
- Pour some salt into the bottom of the jar, about 2 tbsp
- Sprinkle salt into each lemon covering the quarters
- Add a layer of lemons into the jar, sprinkle with salt and then smash! Smashing the juice out of the lemon.
- Add another layer of lemons, sprinkle once again with salt and then smash!
- Continue until entire jar is filled.
- Sprinkle one last spoonful of salt over lemons
Serve your preserved lemons with Moroccan recipes here.
One little bag of lemons preserved, one little bag of oranges left dreaming of their destiny.