kilos lemons, unsprayed,
a quarter kilo of cooking salt,
a tablespoon of white vinegar

Preserved lemon is an ingredient of many tajines, mainly with chickens, and also with lamb and beef. It can be used whole, and then be removed at the end of cooking, or be sliced and diced in bits small enough not to be noticed when eaten.
In Morocco, they can be bought in the market, but each woman prepares her own. Once the maceration process started, it is quite easy to add new lemons to replace the ones taken.
The best container is a glass jar with an airtight lid.

• First, carefully wash the fruit, and soak them in cool water (and change the water twice or thrice during the day). Preserve the water.
• The morrow, make a deep cross-cut on the top of each lemon. Open it, and fill with salt, then immediately put in the jar
• Once all the lemons are prepared (you must find it difficult to close the jar), pour a mix of white vinegar and the preserved water, and cover entirely the fruits. Keep for 3 to 4 weeks.