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[edit] Ingredients
4 |
medium lemons |
5 |
tablespoons fine-grain sea salt divided |
½ |
cup fresh lemon juice - (abt 3 lemons) |
[edit] Preparation
Step 1 |
Cut lemons lengthwise into quarters from the top to within 1/2 inch of bottom, without separating quarters. |
Step 2 |
Sprinkle 1 tablespoon of salt into a clean 1-quart jar; pack lemons into jar. Cover with lid, and shake; freeze 8 hours. |
Step 3 |
Sprinkle lemons with remaining 4 tablespoons salt; cover with lid, and shake to coat. Remove lid, and press lemons to release juices. Add 1/2 cup lemon juice to cover lemons. Cover with lid; refrigerate 6 days, shaking jar each day. Store in refrigerator up to 6 months. |
Step 4 |
This recipe yields 4 lemons. |
Step 5 |
Comments: You can layer on the flavor by adding fresh mint sprigs, bay leaves, cinnamon sticks, or peppercorns to the jar. Preserved lemons may have a white film; rinse under cold water prior to using. The quarters can be used with or without pulp. Lemons will darken during storage. |
Step 6 |
Yield: 4 lemons |
