Make Your Own Preserved Lemons
Preserved lemons, salt-cured lemon rinds, are a key ingredient in many Moroccan dishes, but they also provide a wonderful hit of flavor in many other dishes as well. We sometimes take a few preserved lemon quarters, some confited garlic (future Cool Tip) and some chipotle in adobo, pulverize them together in a food processor, and use that as a wet rub on a pork loin roast that we finish on the grill.
Preserved lemons are available in speciality food stores, but with a little planning (they take a while to get to cure) you can easily make them yourself. Here's how...
You'll need 15 lemons, 6 T kosher salt, 3 cinnamon sticks, and a fairly large glass jar.
To use, remove from the jar, remove the membrames clinging to the rind, rinse if you want, and cut up according to your recipe.