Directions

1. Pour 1/4 cup of kosher salt in the bottom of the jar.
2. Cut off any stems on the lemons. Cut off 1/4-inch from the tip of the lemons. Cut the lemons into quarters but do not cut all the way through. Put 1-2 tablespoons of kosher salt in the center of each lemon.

1. Place the lemons in the jar, squeezing in as many as possible. When the jar is full, top with additional salt and squeeze additional lemon juice to the top of the jar. Screw the top on tightly. Keep in a cool dry place and shake daily for the first two weeks. Allow the lemons to ferment another two weeks before using.
2. To use the lemons, remove one from the jar and rinse it to remove the salt. Discard any seeds and remove the pulp. Most recipes call for using just the rind. However, there are some recipes that use the pulp as well.
3. Once opened, preserved lemons can be stored in the refrigerator for up to one year.
4. Experiment with adding spices to the jar with the lemons (cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, peppercorns).