Preserved Lemons

Sterilize a 1-quart mason jar or run it through the dishwasher. Coat the bottom of the jar with a thin layer of salt.

Cut each lemon lengthwise into quarters to within about 1¼2 inch of the base, keeping it attached at the stem end.

Holding a lemon over a bowl, press a generous amount of salt into the exposed flesh. Close up the lemon and roll it in more salt to coat the skin. Put the salted lemon in the jar and continue with the remaining lemons, pushing each lemon down tightly to release some of the juice and fill all the space. Pack the jar to within 1/4 inch of the top. If the released juice doesn’t cover the fruit, top it off with more squeezed lemon juice before closing the jar.

Keep the jar in a cabinet or on a shelf for four weeks, turning the jar every day. To use, rinse the amount of lemon needed under water. Store the opened jar in the refrigerator or another cool place. The lemons will keep for at least six months as long as they’re always completely covered with juice -- the acidity and salinity prevent bacterial growth. If the juice level falls too low, top it up with more fresh lemon juice. Remove the lemons from the jar with a clean wooden spoon (not your fingers) to avoid introducing any impurities from your hands.