There I was...
Perusing my March 2009 issue of Coastal Living magazine...
Yes, I live in Arizona.
We have a coast here.
OK, it's not.
It's a lie.
But we could someday...if there is a really big earthquake and California becomes an island...
I hope I haven't offended anyone that lives in California.
It's just a rumor.
I'm sure a false one.
I'll cancel my subscription to Coastal Living Magazine just to prove it.
I forgot where I was.
Oh yea, Preserved Lemons.
You know those weirdly salty, sour lemons that you find in Moroccan dishes that are uber-expensive to purchase?
On page 106 of the soon-to-be-cancelled magazine I mentioned earlier, there was a recipe to make Preserved Lemons.
And since we have these in our front yard...
... and the recipe said it took four minutes of prep time I figured I should try making my own.
So...with these little beauties... ... which I thoroughly washed in the sink...
...I prepared to become exotic.
Here's the actual recipe:
Prep: 4 minutes Stand: 3 weeks
5 to 6 organic lemons, washed and cut into wedges
3/4 cup kosher salt
1 teaspoon pink peppercorns
Fresh lemon juice
Toss together lemon wedges and kosher salt in a bowl. Pack into a pint jar and sprinkle with pink peppercorns. Cover wedges with fresh lemon juice.
Let stand at room temperature for 3 weeks, turning and shaking the jar every day.
It has been one week since I made these.
I'm going to open a jar and take a picture of the insides so you can see how things are progressing.
Be right back.
I tasted the liquid and it is kind of lemon-y salty and starting to have the right flavor.
And if you click here you can see a bunch of recipes to use preserved lemon in.
I hope you enjoyed this exotic Moroccan stop on your little journey through Alphabe-Thursday's Letter "P".
Even if you're from California.
I promise it'll be OK.
This post is linked to Alphabe-Thursday's meme for the letter "P".