Preserved Lemons

Directions

1. 1
   Quarter four of the lemons lengthwise, not quite cutting through the bottoms.
2. 2
   Spread each one open, and rub a tablespoon of salt all over it.
3. 3
   Pack the four salted lemons snugly into a jar, screw the cover on tightly, and store in a cool place or refrigerate.
4. 4
   After three days, squeeze at least four of the remaining lemons, and pour their juice into the jar.
5. 5
   The liquid should just cover the salted lemons; if not, add the juice of another lemon.
6. 6
   Do not use for a month.
7. 7
   These preserved lemons will keep indefinitely in the refrigerator.
8. 8
   To use, cut off the portion of lemon you need, and scrape away and discard the pulp.
9. 9
   Rinse the rind to remove salt.