After a week-long holiday in Morocco over Christmas, I am left with the unending desire to eat slow tagine-cooked meals punctuated with preserved lemons. Now, I know that the Berbers don’t just go to their local market and buy preserved lemons by the jar so I am hopeful that I can learn to make them. To prepare for the adventure, I looked online for blog posts and articles sharing advice on the process.
While you look over the links, I am going to get to work on making preserved lemons of my own. I’ll check back with you after the weekend.
The Secret Ingredient: Preserved Lemons | Serious Eats : Recipes
Too many lemons? Preserved Lemons | Bibliocook: All About Food
Moroccan Preserved Lemons | David Lebovitz
How to Make Preserved Lemons | Simply Recipes
Preserved Lemons Recipe | Neil Perry Recipes, LifeStyle FOOD
Preserved Lemons | Williams-Sonoma
Preserved Lemons | RecipeSource
Moroccan Preserved Lemon Recipe | Bella Online
Is patience not your virtue? You’re not alone…
Quick “Preserved” Lemons Recipe | NYTimes.com
quick and dirty way to make preserved lemons | french tart blog
Quick Preserved Lemons | Mark Bittman
Paula Wolfert’s Seven-Day Preserved Lemons Recipe | Epicurious.com
Quick Preserved Lemons Recipe | The Washington Post
Of course, if you only read this blog to work up an appetite and you have no intention of making your own preserved lemons, here are places to buy a jar online (try to buy local though, the shipping can be costly)…
Preserved Lemons, 16-ounce jar
Preserved Lemons, six 400-gram jars, 
Les Moulins Mahjoub Preserved Lemons from Williams-Sonoma, $10 + $5.50 shipping
Preserved Lemons
Evin
