Login to Save Like

Ingredients

• 6 small  thin-skinned lemons
• 1/2 cup  kosher salt
• 1   2-inch piece of cinnamon stick
• 2   cloves
• 1   bay leaf
• 1   wide-mouthed quart-size Mason jar, sterilized

Description

A Staple Of The Moroccan Kitchen, Preserved Lemons Have A Soft, Silky-smooth Texture And A Salty, Pickled Taste. The Only Hard Thing About Making Them Is Waiting For Them To Cure, Which Takes About Four Weeks. But They're Worth It. I Make These In A W

Recipe.com