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1
Place 2 Tbsp of salt in the bottom of a sterilized jar.
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2
One by one, prepare the lemons in the following way.
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3
Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon.
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4
Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way.
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5
Keep the lemon attached at the base.
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6
Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.
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7
Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
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8
(photo example: http://www.elise.com/recipes/archives/001815how_to_make_preserved_lemons.php.
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9
Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar.
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10
Fill up the jar with lemons, make sure the top is covered with lemon juice.
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11
Add more fresh squeezed lemon juice if necessary.
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12
Top with a couple tablespoons of salt.
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13
Seal the jar and let sit at room temperature for a couple days.
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14
Turn the jar upside down ocassionally.
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15
Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.
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16
To use, remove a lemon from the jar and rinse thoroughly in water to remove salt.
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17
Discard seeds before using.
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18
Discard the pulp before using, if desired.
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19
Store in refrigerator for up to 6 months.
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20
Note:.
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21
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.
