Preserved Lemons

Ingredients

• 1 quart glass jar ( cleaned thoroughly)
• 5 medium organic lemons (scrubbed)
• 1 cup kosher salt (or more)

Instructions

1. 1

   Cut ends off lemons. Standing one lemon on end, cut in quarters lengthwise, leaving bottom section in tact. Repeat with remaining lemons.

2. 2

   Scoop kosher salt in the center of a lemon and transfer to quart jar. Repeat with remaining lemons, pressing each in with the back of a spoon. Cover and let stand in a cool, dark place at room temperature overnight. The next day, press lemons down again with the back of a spoon and top with additional kosher salt to cover.

3. 3

   Transfer to refrigerator for one month, pressing down lemons occasionally to keep them below the brine. After the month, keep refrigerated and use as needed for up to one year*.