Servings:Makes 6 preserved lemons.
Preparation Time:20 minutes
Cook Time:20 minutes
Aromatic bay leaves add herbal notes to this make-at-home version of preserved lemons, a classic ingredient in North African and Middle Eastern cuisine.
Ingredients

Bay Leaf Infused Preserved Lemons
McCormick Gourmet
Directions

Bring water to boil in large saucepan. Add lemons; cook 5 minutes to soften peel. Drain. Dry lemons well. Cut each lemon into 8 wedges, discarding seeds.

Mix salt and bay leaves in large bowl. Add lemon wedges; toss to coat well. Using a sterilized spoon, pack lemons and salt tightly in sterilized jar. Add enough lemon juice to fill jar to the rim. (Lemon wedges should be completely covered in salt and lemon juice.) Cover jar. Let stand at room temperature in cool dry place 7 days. Shake jar gently each day to redistribute lemon juice and salt.

To use preserved lemon, remove lemon with a clean utensil. Rinse the lemon under running water, removing and discarding the pulp. Once opened, refrigerate preserved lemons in covered jar up to 6 months

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.