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MOROCCAN PRESERVED LEMONS

16 thin-skinned lemons
water
coarse salt
lemon juice

Wash lemons well.Place in large glass, stainless steel or plastic
container. Cover with cold water and allow to soak for 3 - 5 days,
changing water daily. Drain lemons. Insert the point of a sharp
knife into peel, 6mm from the bud end of each lemon and make four
incisions lengthwise to within 6 mm of the other end. Then cut
through incisions so that lemons are cut completely through both
sides, but are still held together at both ends.

Insert 1/4 teaspoon coarse salt into centre of each lemon, and
arrange lemons in sterilised preserving jars and sprinkle with 1
tablespoon coarse salt. Add strained juice of 1 lemon to each jar
and pour in enough boiling water to cover lemons.

Store in a dry place and leave for 3 weeks.

To use: Rinse well under cold running water. Cut away pulp from
each quarter and use peel only.

Note: Preserving jars must be thoroughly clean and sterile before
use. After washing and rinsing well, immerse the jars in water in
a large pan and boil for 10 minutes to sterilize.

Makes 16.

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