Overnight Preserved Lemons

Directions

1. 1
   Juice 6 of the lemons and set the juice aside.
2. 2
   Partially quarter each of the remaining lemons so they stay together at the stem end.
3. 3
   Pack about 2 t salt into the center of each lemon, re-form the lemons and place in a large zip-lock plastic bag.
4. 4
   Cover the lemons halfway with salt. Add the reserved juice.
5. 5
   Pack the lemons tightly in the bag, squeeze out any air and close the bag.
6. 6
   Freeze overnight.
7. 7
   Remove the lemons from the freezer, defrost and use for cooking.
8. 8
   Pack any unused lemons tightly into a mason jar, adding lemon juice and enough salt to cover the lemons.
9. 9
   Refrigerate until using. (She says they keep for 6 months, most recipes say 1 year).
10. 10
    Rinse off the salt and proceed with cooking.