Preserved Lemons

Preserved Lemons

(recipe can be doubled or even tripled, depending on the size of your jar)

Ingredients:
4 lemons
4 tablespoons kosher salt
Juice of 4 additional lemons

Directions:

Scrub the lemons thoroughly before cutting them into quarters. Place the quarters, a few at a time into a sterilized canning jar, sprinkling them with salt and pressing them down after each addition. Cover the lemons with juice once the jar is full, pressing them down as needed so they are submerged in liquid. (I will sometimes use a sterilized canning weight to weigh them down. Close the jar.

Leave the jar at room temperature for 3 to 4 days, checking occasionally to ensure that the lemons are still covered with lemon juice. If needed, open the jar and press the lemons down as much as you can, then add fresh lemon juice to cover them entirely.

Close the jar and leave in a cool place for at least a month. Before using, scoop out and discard the pulp. You can also rinse the lemon peel to remove extra salt (this is optional).  Preserved lemons will keep in the refrigerator for up to a year.

©BURP!