Title: Aziza benchekroun's five-day preserved lemon special
 Categories: Sauces, Fruits, Jams
      Yield: 1 Batch
 
      1    Recipe below
 
  Wolfert writes: "If you run out of preserved lemons, or decide on
  just a few day's notice to cook a chicken, lamb, or fish dish with
  lemons and olives and need preserved lemons in a hurry, you can use
  this quick five-day method taught to me by a Moroccan diplomat's
  wife. Lemons preserved this way will not keep, but are perfectly
  acceptable in an emergency."
  
  With a razor blade, make 8 fine 2" vertical incisions around the peel
  of each lemon to be used. (Do not cut deeper than the membrane that
  protects the pulp.)  Place the incised lemons in a stainless-steel
  saucepan with plenty of salt and water to cover and boil until the
  peels become very soft.  Place in a clean jar, covered with cooled
  cooking liquor, and leave to pickle for approximately 5 days.
  
  From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
  York: Harper & Row, Publishers, Inc., 1987.  Pg. 32.  ISBN
  0-06-091396-7. Posted by Cathy Harned.
  
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