Preserving Lemons

5 lemons
1/4 cup salt, more if desired
Freshly-squeezed lemon juice, if necessary

1. Quarter the lemons starting at the top to within 1/2-inch of the bottom, sprinkle salt on the exposed flesh, and then reshape the fruit. Place 1 tablespoon salt on the bottom of a sterilized one-pint mason jar.

2. Pack in the lemons and push them down, adding more salt, and lemon juice, if needed. Press down the lemons 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 or water.) Leave some air space at the top of the jar before sealing.

3. Let the lemons ripen for 30 days in a warm place, shaking the jar often to distribute the salt and juice.

4. To use, rinse the lemons as needed under running water, removing and discarding the pulp, if desired.

5. This recipe yields 5 preserved lemons.

6. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again.