Pickled Lemons

1. 1

   Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.

2. 2

   Rub salt on exposed flesh and re-form.

3. 3

   Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).

4. 4

   Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.

5. 5

   Close jar and store on a shelf.

6. 6

   Occasionally turn jar over to redistribute salt.

7. 7

   Lemons can be used in two weeks and will keep unrefrigerated for a year.

8. 8

   To use, rinse slices under cold water to remove salt.

9. 9

   Remove and discard pulp.

10. 10

    Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.

No additional tips available.