Preserved Lemons
12 lemons, washed and dried
1 cup kosher salt
Remove the stem of the lemon. Quarter the lemon lengthwise, with two cuts three-quarters of the way.
Make sure that the lemon stays intact. Stuff all sides of the lemon with a generous amount of salt and squeeze lemon closed.
Place lemon inside a glass jar with an airtight lid.
Repeat the salting process, then push down each lemon.
Add more lemons until the jar is full.
Add the lemon juice. I sometimes use store bought pure lemon juice. Seal jar tightly and shake contents. Leave on countertop.
The following day, add several more lemons. Repeat the following day, until the jar is full and no more lemons can be added.
Shake daily so that the brine coats the lemons
. After one week, place jar in the refrigerator. Lemons will be ready to use in three to four weeks and can be kept for months.
