-
1
Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
-
2
Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice-not chemically produced lemon juice and not water.) Leave some airspace before sealing the jar, but the lemons should be submerged in juice.
-
3
Let the lemons ripen in a dark place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. Once cured, they should have a slightly floral scent.
-
4
(Once they're ready to use, I keep them in the refrigerator. I've kept them that way for almost a full year and they were fine.)
-
5
To use, rinse the lemons, as needed, under the running water, removing and discarding the pulp, if desired. Preserved lemons will keep up to a year, and the pickling juice can be used to or three times over the course of a year.
-
6
(Unless the pulp is called for in the recipe, discard it. It's the preserved lemon rinds you'll actually be using.)
