Preserved Lemons

Directions

1. 1
   Scrub thin skinned unblemished lemons and dry well.
2. 2
   Cut each into 8 wedges.
3. 3
   Toss with a generous amount of salt and Packing tightly in sterilized glass 1/2-pint jars with a glass or plastic-coated lid.
4. 4
   Pour in Fresh lemon juice to make sure the lemons are well covered.
5. 5
   The first week rotate jars shaking jar each day to distribute salt and juice.
6. 6
   Then place in a dark spot for 2 weeks before using.
7. 7
   To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, and excess salt if desired.
8. 8
   Add to Mediterranean salads, sliced lemons to chicken, lamb or fish 1/2 way through cooking, add coarsely minced lemon to rice water, couscous, or any grain water before adding the grains.
9. 9
   There is no need to refrigerate after opening.
10. 10
    Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.