Fresh Preserved Lemons
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 mediums lemons
5 tablespoons fine-grain sea salt divided
1/2 cup fresh lemon juice - (abt 3 lemons)

Preparation

1 Cut lemons lengthwise into quarters from the top to within 1/2 inch of bottom, without separating quarters. 2 Sprinkle 1 tablespoon of salt into a clean 1-quart jar; pack lemons into jar. Cover with lid, and shake; freeze 8 hours. 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. 4 This recipe yields 4 lemons. 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. 6 Yield: 4 lemons