Preserved Lemons

1. 1

   Poke holes with a sharp knife all around the middle of the lemons.

2. 2

   In a 1-quart (1 liter) jar, layer lemons alternately with salt to fill jar.

3. 3

   Seal jar with airtight lid.

4. 4

   By the following day, the mixture should have produced enough liquid to cover the lemons.

5. 5

   If not, add additional salt.

6. 6

   DO NOT ADD WATER.

7. 7

   Let sit in cool, dry place for 2 weeks.

8. 8

   After 2 weeks lemons are ready to use.

9. 9

   Refrigerate at this point to store lemons up to 6 months.

No additional tips available.