Moroccan Salt Lemons

For Moroccan salt lemons, first scrub the small lemons well under warm water. Place in a large jar, cover with cold water and water for 4 days. Change the water daily.

Drain the lemons. Cut the lemons lengthwise as if you were going to cut 4 wedges, but only cut about 1 inch, not all the way through. Squeeze out a little juice. Sprinkle 1/4 tsp salt in each of the incisions.

Place salt lemons in a sterile canning jar(s). Add 1 tbsp salt per jar and the juice of one. Cover Moroccan Salt Lemons with boiling water (jar should not be full to the top then). Leave to infuse for 3 weeks.

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