Preserved Lemons

Ingredients

• 4 thin skinned lemons
• 1/2 cup kosher salt, about
• 2 cups fresh lemon juice

Method

Notes

• Wash lemons (organic is best). Quarter, leaving attached at stem end. Pack salt into lemons. Fit lemons into a 1 quart jar, adding lemon juice. Cover. Macerate in a cool, dark place for 1 week, then refrigerate. They will keep, refrigerated, for at least 6 months.SOURCE: Adapted from Saveur, 1998.