Citrons confits (Cuisine marocaine)(Preserved lemons)

             An english version below

                Les citrons confits se conservent jusqu'à un an. Leur jus accommodera les vinaigrettes, les soupes et les sauces de viande et de poissons.

- 5 citrons non traités
- 50 gr de gros sel
- 15 ml huile d'olive
- 1 bâton de cannelle
- 3 clous de girofle
- 6 graines de coriandre
- 4 grains de poivre noir
- 2 feuilles de laurier

Faire 4 entailles sur presque toute la hauteur des citrons, saupoudrer l'intérieur de gros sel et refermer.
Tasser bien les citrons dans un bocal stérilisé avec le reste du sel, l'huile et les épices.
Verser de l'eau bouillante pour les couvrir entièrement.
Laisser le bocal 30 jours à l'abri de la lumière en le retournant tous les jours.

English version

Ingredients

Serves 6; makes about 1 1/2 cups

5 lemons

1/4 cup salt, more if desired

1 cinnamon stick

3 cloves

5 to 6 coriander seeds

3 to 4 black peppercorns

1 bay leaf

Freshly squeezed lemon juice, if necessary

EQUIPMENT:

Shallow bowl

Sterile 1-pint mason jar

Sharp knife

Step 1

1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.

Step 2

2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Step 3

3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.

Step 4

4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

BON APPÉTIT