Sterilized jar (just large enough to hold the lemons)
Ingredients
20lemons
½cupkosher salt
Additional 1 cup or so freshly squeezed lemon juice
Instructions
Cut the lemons lengthwise into quarters, but stop before the quarters are completely separate so the lemon holds together at the bottom. Generously salt the insides of the lemons and then reform them into lemon shape. Sprinkle some salt in the bottom of the sterilized jar. Add the lemons, giving them a good squeeze as you place them in the jar to release their juice. Pack in the lemons, pressing them down as you go to release more of the juice, and sprinkling salt in between the layers of lemon. Pour in the remaining 1 cup of lemon juice; there should be enough liquid to completely cover the lemons. Make sure there is a little headroom between the top of the liquid and lemons and the lid of the jar. Seal the jar.
Let sit at room temperature for 3 days, and give the jar a shake or two each day to redistribute the salt and liquid around the lemons, or flip the jar over every day. Place the jar in the fridge for at least 3 weeks, and preferably 4 for the best flavor. Give the jar a shake every couple of days as you think of it.
When you are ready to use the lemons, pull one out of the jar, give it a thorough rinse in cold water, then remove the seeds and mince or sliver up the rind to use in a recipe. Again, you can also use the flesh if you like, though it will remain a bit salty, despite the rinsing.
Notes
Preserved Lemons will last for up to 9 months in the fridge. Make sure the lemons are submerged in the liquid as you store them.Variations: Some cooks also like to layer in spices to the brining mixture, such as cinnamon sticks, bay leaves, cardamom, cloves, vanilla beans, and peppercorns. Make one batch plain, then see how you want to experiment.