Brining Lemons

Brined lemons are a staple in Moroccan cuisine.  They’re easy to make, keep for about 6 months (depending on your region) and are full of flavor.  The only drawback – don’t think on Wednesday you’re going to have perfectly brined lemons on Saturday night.  These pickled fruits are a tasty complement for any poultry and lamb.  We’ve got a great recipe for Moroccan Chicken that can be made as a part of any weeknight meal.  You could also create a really fun cocktail.  In fact, let us know if you do!

Brined Lemons

I large (1-2 gallon) clear glass jar
10-12 lemons
½ cup salt
8 cups hot water

Pour salt into water, stir until salt is dissolved, and allow to cool.  Wash lemons and place in jar.  Fill jar completely with brine to submerge lemons.

Let stand in cool place for 2-3 weeks.  May be refrigerated for up to 6 months.