Preserved Lemons

1. Place 2 tablespoons of salt in the bottom of a sterilized jar. (To sterilize a jar, cook the jar in boiling water for a few minutes and let dry).

2. One by one, prepare the lemons. Cut off any stems from the lemons and the cut them each into 8 wedges.

3. Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Start with a layer of lemons on top of the salted bottom then add some peppercorns and a bayleaf. Then add more salt on the lemons and start with a new layer of lemon wedges. Repeat the process untill the lemons reach the top of the jar. Make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

4. Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Then put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

5. To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

6. Store in refrigerator for up to 6 months.

7. Most of the time I am able to fill 2 medium sized jars with 10 to 12 lemons. So when I make these I usually make sure I have some extra lemons on hand to either help fill up the jar or to get some lemon juice.

PS: This makes a great gift. Top the lid of the jar with a piece of cloth and tie it down with a piece of string. For added allure add your own label to the jar.