Key ingredient in many Moroccan dishes. It takes minutes to make and can be kept in the fridge after it’s ready for several month.
Prepare a clean glass jar.
Wash lemons, cut lengthwise into quarters, but not cut all the way through. Pack the crevices of the lemon with lots of salt. Place tightly into the jar. Repeat with the remaining lemons.
Add the juice of 1 fresh lemon and a generous sprinkling of salt. Fill it up with water. Put the lid on, set aside in a cool, dark place for 6 weeks or until the rinds are very soft.
Transfer the jar to the
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