Preserved Lemons

Found this recipe in Weight Watchers Holiday 2010 magazine and it looks like a simpler version than some I've read though it does take some patience in waiting for them to complete. Some uses for them are listed along with the recipe to include: Add thin strips of the zest to a green salad, use liquid form them in salad dressings, saute broccoli or green beans with chopped pieces and garlic, Stir chopped pieces into chicken or seafood stew during the last 10 minutes of cooking to name just a few. Prep time does not include waiting for peel to soften.

• Ready In: 30 mins
• Serves: 32
• Yields: 2 jars

Ingredients

• 8  lemons, small
• 1  cup lemon juice, about 6 lemons
•  cold water
• 1⁄2 cup kosher salt, plus
• 2  tablespoons kosher salt

Directions

1. Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached.
2. Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.
3. Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.
4. Add 1/2 cup lemon jice to each jar and enough cold water to cover.
5. Add 1 tablespoon of remaining salt to each jar.
6. Cover and shake gently.
7. Chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year.
8. To use, remove lemons from brine, romove seeds, and rinse.
9. Chop or cut into thin strips.