INGREDIENTS

INSTRUCTIONS

lime juice.  The important thing in preserving lemons is to be certain
they are  completely covered with salted fresh lemon juice. With this
recipe  you can use the lemon juice over and over again. As a matter of
fact,  I keep a jar of used pickling juice in the kitchen, and when I
have a  half lemon left over, I toss it into the jar and let it
marinate with  the rest. Use only wooden utensils to remove lemons.
Sometimes you will see a sort of lacy, white substance clinging to
preserved lemons in their jar; it is perfectly harmless, but should be
rinsed off for aesthetic reasons just before the lemons are used.
Preserved lemons are rinsed, in any case, to rid them of their salty
taste. Cook with both pulps and rinds.  To make preserved lemons:
Quarter the lemons from the top to within 1/2" of the bottom,  sprinkle
salt on the exposed flesh, and then reshape the fruit, just  quarter
them.  Place 1 tb. Kosher salt on the bottom of a sterilized one-pint
mason  jar. Pack in the lemons and push them down, adding more salt,
and the  optional spices, between layers. Press the lemons down to
release  their juices and to make room for the remaining lemons. (If
the juice  released from the squashed fruit does not cover them, add
freshly  squeezed lemon juice -- not chemically produced lemon juice
and not  water.*) Leave some air space before sealing the jar.  Let the
lemons ripen in a warm place, shaking the jar each day to  distribute
the salt and juice. Let ripen for 30 days.  To use, rinse the lemons,
as needed, under running water, removing and  discarding the pulp, if
desired -- and there is no need to refrigerate  after opening.
Preserved lemons will keep up to a year, and the  pickling juice can be
used two or three times over the course of a  year.  The best way to
extract the maximum amount of juice from a lemon is  to boil it in
water for 2 or 3 minutes and allow it to cool before  squeezing.

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