Preserved Lemons

Directions

1. 1
   Cut the tips off the ends of the lemons.
2. 2
   Cut each lemon into quarters lengthwise, leaving them attached at one end.
3. 3
   Pack the lemons with as much salt as they will hold.
4. 4
   Insert one juniper berry into each lemon.
5. 5
   Put the lemons in a sterilized wide-mouth quart-size jar, packing them in as tightly as possible.
6. 6
   As you push the lemons into the jar, some juice will be squeezed from them.
7. 7
   When the jar is full, the juice should cover the lemons; if it doesnt, add some fresh lemon juice.
8. 8
   Seal the jar and set aside for 3 to 4 weeks, until the lemon rinds become soft, shaking the jar every day to keep the salt well distributed.
9. 9
   The lemons should be covered with juice at all times; add more as needed.
10. 10
    Rinse the lemons before using.