Preserved Lemons

1. 1

   Cut the tips off the ends of the lemons.

2. 2

   Cut each lemon into quarters lengthwise, leaving them attached at one end.

3. 3

   Pack the lemons with as much salt as they will hold.

4. 4

   Insert one juniper berry into each lemon.

5. 5

   Put the lemons in a sterilized wide-mouth quart-size jar, packing them in as tightly as possible.

6. 6

   As you push the lemons into the jar, some juice will be squeezed from them.

7. 7

   When the jar is full, the juice should cover the lemons; if it doesnt, add some fresh lemon juice.

8. 8

   Seal the jar and set aside for 3 to 4 weeks, until the lemon rinds become soft, shaking the jar every day to keep the salt well distributed.

9. 9

   The lemons should be covered with juice at all times; add more as needed.

10. 10

    Rinse the lemons before using.

No additional tips available.