Preserved Lemons

These can be used in roasted chicken, in stuff grape leaves and other savory dishes when lemon goodness is desired.

Ingredients

8-10 lemons, scrubbed very clean
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice

Sterilized quart canning jar

Directions

1. Place 2 Tbsp of salt in the bottom of a sterilized jar.

2, Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons in quarters if small to medium and in eights if larger, Remove as many seeds as you can.

3. Pack the lemon slices in the bottom of the wide mouth jar, then generously sprinkle salt all over the lemons. Squishing the lemons down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemon slices. Then fill to the top with lemon juice. Top with a couple tablespoons of salt.

4. Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

5. To use, remove a lemon from the jar and if desired, rinse thoroughly in water to remove salt. Discard seeds before using. Chop finely and add to your recipe.

6. Store in refrigerator for up to 6 months.