Tunisian-Style Preserved Lemons

1. Prepare Lemons

Use a sharp knife to cut deep slits into each lemon, ensuring not to cut all the way through. Pack the slits generously with kosher salt.

2. Add Sweetness and Spices

If desired, include some sugar and your choice of spices in the packed slits of the lemons.

3. Cure the Lemons

Place the salted lemons into a curing container, pressing them down to release juice and ensure they are submerged. Allow them to sit at room temperature for several weeks to a few months until cured.

4. Prepare Preserved Lemon Rinds

Once fully cured, remove the flesh and pith from the lemons, and thinly slice the rinds. They are now ready to use in various recipes.