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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