Preserved lemons are a great addition to tagines, stews, soups, salads, dressings or dips.
Recipe makes one small jar of preserved lemons.
When using the lemons, rinse each slice to remove excess salt and also remove the seeds.
Use quality ingredients: Because you will be eating these lemons whole, including the skin, it is important you buy unsprayed or organic lemons.
The best salt you can use in my opinion is quality sea salt or kosher salt. Personally, I always cook with Slovenian sea salt (produced by Piranske soline ) which has been praised by many chefs around the world. You should buy whichever salt is accessible to you.
You can double this recipe without a problem. Use one tablespoon of salt per one lemon, if it’s extra large you can use 1 1/2 tablespoons. Just make sure the lemons are all covered with water as you cook them and use a big enough dish that they’re not lying on top of each other.
The volume of the jar I used is 0.5 liter or 19.6 fl. oz.