Fresh Preserved Lemons

1. 1

   Cut lemons lengthwise into quarters from the top to within 1/2 inch of bottom, without separating quarters.

2. 2

   Sprinkle 1 tablespoon of salt into a clean 1-quart jar; pack lemons into jar. Cover with lid, and shake; freeze 8 hours.

3. 3

   Sprinkle lemons with remaining 4 tablespoons salt; cover with lid, and shake to coat. Remove lid, and press lemons to release juices. Add 1/2 cup lemon juice to cover lemons. Cover with lid; refrigerate 6 days, shaking jar each day. Store in refrigerator up to 6 months.

4. 4

   This recipe yields 4 lemons.

* Per serving · 4 servings · Values may vary.

No additional tips available.