Preserved Lemons

By Molly Watson, About.com Guide

Start with fresh, firm, unblemished lemons that feel heavy for their size. You'll need about 5 to fill a 1-quart jar (my preferred container, but any glass vessel with a tight-fitting lid will work), plus 2 or 3 more to juice, and 1/4 tsp. kosher salt per lemon.

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• Gather the Ingredients
• Remove Stems From Lemons
• Quarter Lemons Lengthwise
• Juice the Lemons
• Sprinkle Lemons With Salt
• Stuff Lemons Into Jar
• Cover With Juice and Wait

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