I don't think my lemon preserve looks right. I used 6 lemon quartered but held together at one end covered in kosher salt and squeezed them into the mason jar. I used a wooden spoon to press down on them to get the juice out and then added a little more fresh lemon juice to cover them. I liberally added more kosher salt and some pickling spices but I am now wondering if I used too much lemon juice. What should the desired end product look like? Was it a misstep to press the lemons?
I am headed to Morocco in a few months and had been looking up cuisine. I have never made preserved lemons or cooked with them so I don't know the in and outs. Thanks in advance for any thoughts!