Pickled Lemons

Directions

1. 1
   Quarter each lemon from top to within 1/2 inch of bottom so that slices are still attached to bottom of lemon.
2. 2
   Rub salt on exposed flesh and re-form.
3. 3
   Place 2 tablespoons of salt on the bottom of a jar (size of the lemons will determine the size of jar needed).
4. 4
   Pack lemons in layers, alternating with salt, until jar is full. Add fresh lemon juice, if necessary, to cover lemons.
5. 5
   Close jar and store on a shelf.
6. 6
   Occasionally turn jar over to redistribute salt.
7. 7
   Lemons can be used in two weeks and will keep unrefrigerated for a year.
8. 8
   To use, rinse slices under cold water to remove salt.
9. 9
   Remove and discard pulp.
10. 10
    Use rind as a flavoring agent, cutting it up to spike up a vegetable salad or to add to the pan when you are deglazing after sauteing meats or fish.