Preserved Lemons

I did not make my own preserved lemons for the Moroccan cooking challenge, and so was glad to get a new chance with this challenge.

Here the lemons are quartered, salted, and lemon juice is added. They are kept at room temperature for the first couple days (and shaken regularly), then transferred to the refrigerator.

I have only found one recipe to use these lemons in this cookbook!

These are just what you expect - salty and a bit weird.