Don’t stress about exact amounts in this recipe: Pack the lemons with a healthy dose of salt and fill the jar with enough salt and juice that they’re completely submerged. Aside from tagine, preserved lemons can brighten up hearty, rich stews, vegetable sautés, and baked fish.

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Makes 1 Jar

  • 12 lemons
  • Salt
  • Garlic cloves
  • Cinnamon stick
  • Black peppercorns
  1. Cut tip from top end of 5 lemons and discard. Slice lemons into quarters, stopping about an inch from the bottom—wedges should be easy to spread apart but still attached.
  2. Spread quarters of each lemon apart and generously fill with salt. Press wedges back together to resemble a whole lemon.
  3. In bottom of a large glass jar with a lid, add a thick layer of salt. Begin adding salted lemons, mashing them down with the end of a wooden spoon as you go, so they release some juices and flatten down slightly.
  4. Around or in between layers of lemons, add garlic cloves, cinnamon stick, and black peppercorns. Continue layering to top of jar.
  5. Squeeze juice from remaining 7 lemons into jar, then add more salt until all lemons are submerged. Close lid and shake or turn jar to combine salt and liquid.
  6. Set jar aside for 30 days, giving it a shake every few days. To use a preserved lemon, rinse brine and salt off, then cut quarters apart. Use a paring knife to separate rind, scrape away pith, and cut rind into slivers or small cubes.

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