Preserved Lemon

Directions

1. 1
   Cut 6 of the lemons lengthwise into quarters and juice the other 2.
2. 2
   Pour 1/4 cup salt into a jar with a tight-fitting lid, then place a third of the lemon quarters on the salt.
3. 3
   Cover lemons with another 1/4 cup salt.
4. 4
   Repeat with remaining lemon quarters and salt, ending with salt, then pour the lemon juice over the top.
5. 5
   Put the lid on the jar and place it on a shelf at room temperature for 10 days to 2 weeks, shaking or turning the jar upside down once a day.
6. 6
   This ensures that all the lemons will be immersed in brine.
7. 7
   After 10 days, take out one lemon quarter and pull the pulp away from the rind.
8. 8
   If the rind is completely saturated with the brine (there will be no white left under the pulp), then refrigerate the jar.
9. 9
   If it is still a little white and chalky looking, shake the jar again and leave on the shelf a few more days.
10. 10
    Add a tablespoon or two of the chopped rind to recipes as needed.
11. 11
    Preserved lemon will keep for several weeks in the refrigerator.