Makes 1 quart
Use preserved lemons (flesh and rind!) in stews, soups, salad dressings, and even pastas. They will add an unexpected burst of brightness and a surprising savory element you don't expect from lemon.
6 lemons
1/2 cup salt
Juice of 6 lemons
1. Wash the lemons very well. Cut each of the lemons into 6 wedges lengthwise and remove all the seeds. Place the lemon wedges in a very clean jar.
2. Add the salt and the lemon juice and mix well. Add more lemon juice if necessary to just cover the lemons.
3. Cover with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt more. Allow the lemons to "cure" for at least a week before using.
4. Rinse the lemons under cold water and remove the seeds before using.
Storage:
The lemons will keep in an airtight container, refrigerated, for up to 6 months.
