Preserved Lemons

Preserved Lemons

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.  Close the jar.

Leave the jar at room temperature for 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, and rinse the lemon peel under the tap to get rid of the salt.  Preserved lemons will keep in the refrigerator for up to a year.

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