PRESERVED LEMONS

Ingrédients

6-9 lemons (I recommend using Organic Lemons)

6-9 tbsp sea salt or kosher salt (1 tbsp per lemon) freshly squeezed lemon juice, to cover

bay leaves, coriander seeds, cinnamon sticks (optional)

Instructions

Sterilize a mason jar.

Wash the lemons.

Cut each lemon in quarters, but not all the way through, so that the lemon is still held together.

Spread 1 tbsp salt onto the inside of each lemon, then squeeze the lemons shut. • Pack tightly into the sterilized mason jar.

Place in a cool place for 3-4 days until the lemon begin to soften. Every so often press the lemons down into the jar to help release their juices and to pack them tightly.

After 3-4 days press the lemons down in the jar one more time, then cover with freshly squeezed lemon juice.

Leave in a cool place for at least 4 weeks before using.

To use scoop out and discard the flesh then rinse the lemon skin before using.