Preserved Lemons

Ingredients: 

• 5 - 8 lemons, unwaxed and washed
• 1/2 cup coarse salt, more if needed
• 1 cup Lemon juice
• Sterilized jar

Method: 

1. Prepare the lemons by cutting off any stems.
2. Cut the lemons lengthwise, into quarters - but do not cut all the way through. Keep the lemon attached at the base.
3. Place 2 tablespoons of salt in the bottom of a sterilized jar.
4. Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
5. Pack the lemons tightly into the jar, squashing them down so that juice is extracted and the lemon juice rises to the top of the jar.
6. Sprinkle over any remaining salt then top up with the lemon juice.
7. Seal the jar and let sit at room temperature for two days, turning the jar upside down occasionally.
8. Put in refrigerator and let sit, for at least 3 weeks, until lemon rinds soften.
9. To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds and pulp before using.
10. Store in refrigerator for up to 6 months.