INGREDIENTS

INSTRUCTIONS

Procedures:   Select twelve unblemished organically grown small
lemons, preferrably Meyer (a small type).  Wash and dry the lemons.  If
using store-bought lemons, scrub them carefully to remove any
pesticides. Cut a thin slice from the top and the bottom of each
lemon. Set one lemon on end and make a vertical cut 3 quarters of the
way through the fruit, so that the 2 halves still remain attached at
the base; do not cut it in half. Turn the lemon upside down and  rotate
it so that you can make a second vertical cut down the center,
crosswise to the first, leaving the bottom attached, as you did
previously. Fill each cut with as much salt as it will hold.  Carefully
place the lemon at the bottom of a hot, sterilized,  wide-mouthed quart
glass jar. Proceed in this manner with the  remaining lemons,
compressing them in the jar until no space is left  and the lemon juice
has risen to the top. Seal and set aside at room  temperature. More
lemons may be added in the following days as the  lemon rinds begin to
soften. Make sure the lemons are covered with  juice at all times,
adding freshly squeezed lemon juice if necessary.  The lemons are ready
to use when the rinds are tender, in 5 to 6  weeks. Rinse them lightly
before using. Once opened, refrigerate  preserved lemons for up to 6
months. Makes 12 lemons.

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