Tunisian-Style Preserved Lemons

1. Prepare the Lemons

Begin by selecting fresh, vibrant lemons and carefully slit each lemon using a sharp knife, making sure not to cut all the way through. This step is essential as it allows the salt to penetrate and work its magic.

2. Add Salt and Optional Sugar/Spices

Take a generous amount of kosher salt (and optionally, a little sugar or your favorite spices) and pack it into the slits of each lemon. Use your fingers or a spoon to ensure the salt is evenly distributed. This process is crucial because the salt will draw out the moisture from the lemons, creating a natural brine that not only preserves but also intensifies the taste over time.

3. Ferment the Lemons

Once the lemons are thoroughly packed with salt (and sugar/spices if used), place them into a fermentation container. Ensure that the lemons are fully submerged in their juices throughout the fermentation process. If necessary, use a weight or press to keep them submerged. Allow the lemons to ferment at room temperature, checking regularly to ensure they remain submerged, adjusting the weight if needed.

4. Store and Use Preserved Lemons

When the lemons are ready, they will be soft and enveloped in a rich, golden brine, ready to lend their unique taste to a variety of dishes. Store the preserved lemons in a cool place or refrigerate them. Use them as needed to add a burst of flavor to your recipes.