Preserved Lemons

1. 1

   Juice four of the lemons and set the juice aside for later.

2. 2

   Wash the remaining lemons well in warm water and cut them in half lengthwise; cut the halves lengthwise again, stopping about 1/2-inch from the bottom, leaving the quarters attached.

3. 3

   Add one tablespoon salt to the bottom of a clean 1-quart jar (wide mounth is best) Then sprinkle the remaining salt generously in the cuts of each half and all over the exposed flesh of the lemons.

4. 4

   Layer in the jar, cut side down, adding the bay leaves, allspice and peppercorns as you go.

5. 5

   Press down on the lemons to release their juices and to make sure they fit in the jar.

6. 6

   (If the juice released from the pressed fruit does not cover them completely, add additional fresh lemon juice to cover completely.

7. 7

   Leave about 1/2-inch headspace in the jar and seal tightly.

8. 8

   Let the lemons macerate for 30 days in a warm, dark place, shaking or turning the jar every day or two to distribute the salt and juice.

9. 9

   After 30 days, store the lemons in the refrigerator for up to one year.

10. 10

    To use, rinse the lemons as needed under running water; remove and discard the pulp, if desired.

* Per serving · 4 servings · Values may vary.