Preserved Lemons

...from the Williams Sonioma book, The Art of Preserving. Makes (1) quart jar.

• Ready In: 20 mins
• Serves: 8
• Yields: 1 Quart

Ingredients

• 5  firm slightly under-ripe lemons
• 6  tablespoons kosher salt
• 1 1⁄2 cups fresh lemon juice

Directions

1. Bring 1 1/2 quarts of water to a boil.
2. In cold water, scrub lemons of any dirt or wax.
3. Add lemons to water and bring back to a boil. Cook until softened for 3 minutes.
4. Remove with a slotted spoon and set aside to cool.
5. Cut each lemon lengthwise leaving them attached at the stem.
6. Sprinkle 1 Tbs. salt into the center of each lemon.
7. Place 1 Tbs. salt in the jar and pack the lemons into the jar.
8. Pour enough lemon juice to cover the lemons leaving ½” of headspace.
9. Seal the jar tightly and keep in a cool, dark area.
10. Rotate jar once a day for five days.
11. Do not refrigerate until opening the jar. Lemons will keep fresh up to a year in the refrigerator.