Preserved Lemons

Directions

1. 1
   Juice four of the lemons and set the juice aside for later.
2. 2
   Wash the remaining lemons well in warm water and cut them in half lengthwise; cut the halves lengthwise again, stopping about 1/2-inch from the bottom, leaving the quarters attached.
3. 3
   Add one tablespoon salt to the bottom of a clean 1-quart jar (wide mounth is best) Then sprinkle the remaining salt generously in the cuts of each half and all over the exposed flesh of the lemons.
4. 4
   Layer in the jar, cut side down, adding the bay leaves, allspice and peppercorns as you go.
5. 5
   Press down on the lemons to release their juices and to make sure they fit in the jar.
6. 6
   (If the juice released from the pressed fruit does not cover them completely, add additional fresh lemon juice to cover completely.
7. 7
   Leave about 1/2-inch headspace in the jar and seal tightly.
8. 8
   Let the lemons macerate for 30 days in a warm, dark place, shaking or turning the jar every day or two to distribute the salt and juice.
9. 9
   After 30 days, store the lemons in the refrigerator for up to one year.
10. 10
    To use, rinse the lemons as needed under running water; remove and discard the pulp, if desired.