Moroccan-Style Preserved Lemons

Preparation Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar. Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Add oil to jar and refrigerate. Cooks' note:Preserved lemons can be chilled, covered in their juices, up to 1 year.

Preparation Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar. Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Add oil to jar and refrigerate. Cooks' note:Preserved lemons can be chilled, covered in their juices, up to 1 year.