Preserved Lemons

1. 1

   Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached.

2. 2

   Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.

3. 3

   Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.

4. 4

   Add 1/2 cup lemon jice to each jar and enough cold water to cover.

5. 5

   Add 1 tablespoon of remaining salt to each jar.

6. 6

   Cover and shake gently.

7. 7

   Chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year.

8. 8

   To use, remove lemons from brine, romove seeds, and rinse.

9. 9

   Chop or cut into thin strips.

No additional tips available.