Preserved Lemons Recipe


Ingredients to make one Quart (two pints).

    * 8 - 10 good sized Lemons
    * A 1 Kilo (2lb.) bag of Sea Salt (you won't need it all).
    * One sterilised two pint/1 litre Preserving Jar.


Method

   1. Spoon two tablespoons of salt into your jam jar.
   2. Cut your lemons in four lengthways, leaving them attached at the bottom end.
   3. Fill all the cuts with salt. Jar of preserved lemons
   4. Now - pack the lemons in layers - sprinkling more salt between each layer.
   5. Squash them well down, squeezing out as much juice as possible.
   6. Make sure the top lemons are covered in juice (top up with more lemon juice if you have to).
   7. Seal the Jar and store in a cool place, turning the jar over each day for the first three 
      days and top up with more lemon juice if neccessary.
   8. After that, leave the jar in a dark cool place for at least three weeks and the lemons are ready to use.
   9. Some people like to keep them in the Fridge and that is up to you - but I think they will be fine as 
      long as they are kept reasonably cool. They will keep well for about six months.




https://www.cutting-edge-mediterranean-recipes.com/preserved-lemons.html