Directions

• Step 1

  Put a kettle of water on to boil.

  Advertisement
• Step 2

  Select a large clean jar with a tight-fitting lid for preserving the lemons. Figure out how many lemons will fit into the jar. You'll need those lemons plus the juice from about 1 1/2 times that amount. Leaving one end intact, cut each lemon you're preserving into quarters lengthwise. Fill each lemon "blossom" with about a tablespoon of salt and place in the jar.

• Step 3

  Squeeze the juice from the extra lemons and pour the lemon juice over the salted lemons. Fill the rest of the jar with boiling water. Screw the lid on tightly.

• Step 4

  Let the jar sit on your counter for about 10 days, shaking it up once a day to redistribute juices and salt. Then refrigerate for up to 6 months.

• Step 5

  To use: Rinse the preserved lemons before using. You can use the yellow rind and/or the flesh, but discard the bitter white pith.