This great condiment from Morocco tastes something like lemon pickle, which is a great condiment from India.
1/3 cup coarse salt
1/2 cup fresh lemon juice
1. Wash the lemons well. Cut them into 8 sections each and place them in a glass jar. Add the remaining ingredients. Cover tightly and shake the jar well to combine ingredients.
2. Leave lemons at room temperature, shaking the jar every day, for 2 weeks. Rinse lemons before using.
This great condiment from Morocco tastes something like lemon pickle, which is a great condiment from India. But the Indian version is very strong and not to the liking of most Americans who have tried it; the Moroccan version is much milder and very versatile in its uses. We love a bowl of preserved lemon wedges as one dish among many in any type of Moroccan, African or Middle Eastern spread of foods; they are particularly delicious next to tagines, curries and grills. The following recipe, though it yields authentic flavor, is a slightly sped-up version of the classic recipe; because the lemons are separated into eighths, they take less time to pickle. Once ready, the preserved lemons will keep in the refrigerator for 6 months. Makes 16 wedges