Preserved Lemons

Preserved Lemons


5 Lemons
1/4 cup of salt


1. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

2. Place 1 tablespoon salt on the bottom of a mason jar. Pack in the lemons and push them down, adding more salt between the layers. Press the lemons down to release their juices and to make room for the remaining lemons. Leave some air space before sealing the jar.

4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons. There is no need to refrigerate after opening and the preserved lemons will keep up to a year.