Preserved Lemons

Method

1. Select ripe lemons and wash the skins.
2. Trim or cut the nubs off both ends of the lemons.
3. Slice the lemons into quarters.
4. Put a teaspoon of salt in the bottom of a jar. Push the lemon into the jar and squeeze to release its juices. Put a teaspoon of salt over the top of the lemon and keep repeating the process until the jar is full.
5. Make sure the jar is at least 3/4 full of lemon juice, then top up with cold boiled water.
6. After 3 days, store in the refrigerator. Lemons are ready to use after 2 weeks.
7. Throw away the pulp, you only use the peel.