In this method, which is considered the most prestigious and gives the best results, no water is used. The lemon juice, which is the pickling liquor, can be reused for further batches.

　　

Ingredients

4 lemons

　　4 tablespoons sea salt

　　Juice of 4 additional lemons, or more to taste

　　

Step 1

Wash and scrub the lemons. The classic Moroccan way is to cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end, and to stuff each with a tablespoon of salt and squeeze it closed. Put them in a sterilized preserving jar, pressing them down so that they are squashed together, and close the jar.

　　

Step 2

Leave for 3 to 4 days, by which time the lemons will have disgorged some of their juices and the skins will have softened a little. Open the jar and press the lemons down as much as you can, then add fresh lemon juice to cover them entirely.

　　

Step 3

Close the jar and leave in a cool place for at least a month. The longer they are left, the better the flavor. (If a piece of lemon is not covered, it develops a white mold that is harmless and just needs to be washed off.)

　　

Step 4

Before using, scoop out and discard the pulp and rinse the lemon peel under the tap to get rid of the salt.

　　Arabesque