Making Preserved Lemons at Home: Preserved lemons are the secret ingredient in Moroccan cuisine. You can buy them at some Whole Foods, Middle Eastern markets, broad- thinking supermarkets, and online. But they are also easy to make. Use unwaxed lemons, and cut them as if to quarter them, but not slicing all the way through, so that the lemon stays attached to itself. Place some salt in the bottom of a clean jar, and then pack the lemons themselves generously with salt. Place them in the jar, and cover with fresh lemon juice, and a little more salt. Seal, and allow to sit in the refrigerator for at 1-2 months. When you go to use them, give them a quick rinse, and you’re ready to go. Once preserved, every part of the lemon is edible except the seeds: the flesh, juice, rind, and pith. Nothing in the
world is quite so lemony!