Preserved Lemons

Ingredients

• 5
  
  whole organic lemons
  
• 1/3
  
  cup salt
  
• 
  
  extra fresh lemon juice to cover lemons, if needed
  

Directions

1. Wash lemons well. Cut the very ends of the lemons and quarter them, leaving the slices attached to each bottom. Sprinkle 1 teaspoon of salt in-between each sliced lemon and set aside.

2. Using a clean large glass jar with an air-tight lid, place 2 tablespoons of salt to cover bottom of jar. Take each lemon, one at a time, and put in jar, pressing down to release juice and covering the lemon with another 1 teaspoon of salt. Repeat process with remaining lemons.

3. Finish by topping lemons with 2 tablespoons of salt and enough extra fresh lemon juice to fully submerge them in the liquid. Tightly cover the jar with the lid and shake the jar a few times. Leave at room temperature for 2 days, shaking the jar each day. On the third day, place jar in the refrigerator.

4. Lemons should be fully pickled in 3-4 weeks and ready to use. Will keep up to 1 year in refrigerator, making sure lemons are always submerged in the lemon juice.

5. To use: remove desired amount of lemon and remove the inside and all white pith, leaving only the rind. Use the rind as instructed in a recipe or eat as is (that’s what I do sometimes as a snack!). Enjoy!