Preserved Lemons

Directions

1. 1
   Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached.
2. 2
   Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.
3. 3
   Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.
4. 4
   Add 1/2 cup lemon jice to each jar and enough cold water to cover.
5. 5
   Add 1 tablespoon of remaining salt to each jar.
6. 6
   Cover and shake gently.
7. 7
   Chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year.
8. 8
   To use, remove lemons from brine, romove seeds, and rinse.
9. 9
   Chop or cut into thin strips.