Preserved Lemons

There are so many great ways to enjoy lemons.  I love preserved lemons.  They last a very long time in the refrigerator,  and they accompany so many delicious savory dishes.  The great part is, there is no cooking required, just patience and of course an abundance of lemons.
This is also an easy gift to share with friends!

As Always,
ENJOY!

INGREDIENTS

• 5 lemons
• 1/4 cup kosher salt, more if desired

Optional:

• 1 cinnamon stick
• 3 cloves
• 5 to 6 coriander seeds
• 3 to 4 black peppercorns
• 1 bay leaf
• Freshly squeezed lemon juice, if necessary

EQUIPMENT:

• Shallow bowl
• Sterile 1-quart or pint mason jar(depends on size of lemons)
• Sharp knife

PREPARATION

1. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

2. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. I chose different spices for different jars, not all the same spices in the same jar. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.) Leave some air space before sealing the jar(about 1/4 inch).

3. Shake the jar every day or so to distribute the salt and juice. Let ripen for 30 days in the refrigerator. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired.  Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.