It’s amazing that lactic acid bacteria can survive the heavily salted and acidic environment of this traditional Moroccan preparation. The result is an ingredient with a complex, rounded sourness: The lemon’s natural citric and malic acids are joined by lactic acid produced by fermentation. Traditionally used to flavor seafood soups or stews, meaty braises, and tagines, minced preserved lemon peel is also a wonderful addition to vinaigrettes, chicken or tuna salad, and flavored butters. Substitute minced preserved lemon for the lemon zest in Gremolata. Julia Moskin, writer for the New York Times, recommends using the salty, tart brine in a Bloody Mary. Once you have these flavorful lemons on hand, they will work their way into a wide variety of dishes.

Wash, dry, and set in a 200°F oven for 5 minutes to dry thoroughly:

Measure:

Spoon 2 tablespoons of the salt into a sterilized wide-mouth quart jar. Roll the lemons on the counter to release their juice. Quarter a lemon lengthwise, stopping ½ inch from the bottom so the quarters fan out but remain attached at one end. Gently open the lemon and sprinkle the 8 cut surfaces with ½ teaspoon salt. Carefully squeeze the lemon juice into a bowl. Close the lemon and pack into the jar. Continue with the remaining lemons, sprinkling each layer with 1 ½ teaspoons salt. Pour the lemon juice into the jar. If the juice does not cover all the lemons in the jar, add:

Leave a ½-inch space at the top of the jar. Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar. Be sure the lemons are still covered with liquid and there is only ½ inch headspace. Wipe the rim of the jar. Fold a square of plastic wrap to make 4 layers and place over the top (this will protect the jar ring and lid from corrosion), then tightly cap the jar. Place the jar on a saucer and leave in a warm place for 1 month.

Each day, turn the jar upside down to redistribute the salted juice. After the curing period, refrigerate or keep in a cool, dry place for up to 1 year.

To use, remove lemons from the jar as needed with clean dry tongs, rinse them, and discard the inner flesh. Use only the peel.