Preserved Lemons

DIRECTIONS

• Scrub thin skinned unblemished lemons and dry well.
• Cut each into 8 wedges.
• Toss with a generous amount of salt and Packing tightly in sterilized glass 1/2-pint jars with a glass or plastic-coated lid.
• Pour in Fresh lemon juice to make sure the lemons are well covered.
• The first week rotate jars shaking jar each day to distribute salt and juice.
• Then place in a dark spot for 2 weeks before using.
• To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, and excess salt if desired.
• Add to Mediterranean salads, sliced lemons to chicken, lamb or fish 1/2 way through cooking, add coarsely minced lemon to rice water, couscous, or any grain water before adding the grains.
• There is no need to refrigerate after opening.
• Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.