- 1 pint jar
- 1 pound organic lemons (this recipe is all about the peel, so get organic if you can)
- approximately 1/2 cup salt
Wash and dry the jar. Place 1 Tablespoon of salt in the bottom of the jar. Place 5 Tablespoons of salt on a small plate. Cut one half of the lemons into wedges that are 1/2-inch thick at the peel. Press each lemon segment into the salt on the plate and pack slices into the jar. Pack the slices as tightly as possible. Sprinkle the remaining 2 Tablespoons of salt over the lemon. Juice the remaining lemons. Pour the lemon juice over the lemons in the jar until the lemons are submerged. Screw the top of the jar on. Allow the lemons to sit for at least a week before using. Turn the jar over once or twice daily to ensure even distribution of salt.
Preserved lemons are lovely with bean and meat dishes. They make a wonderful, piquant, and very unique garnish. Preserved lemons will last in the refrigerator for many months.
