Ingredients
Scale
6 to 10 unwaxed lemons
6 to 10 Tbsp kosher salt
Fresh lemon juice
Instructions
- Clean and sterilize a quart-size canning jar. An easy way to do this: fill a clean jar with boiling water, allow it to sit for a few minutes, and pour the water out. Allow it to air dry while you prepare the lemons.
- Scrub and rinse the lemons so they are free from any dirt. Cut a tiny bit (⅛ to ¼ inch) off the end of the lemons to remove any stems.
- Cut lemons in half lengthwise but not all the way through. Keep a base at the bottom so that the halves are still attached. Cut again lengthwise to make quarter slices, still attached at the bottom.
- Stuff the cut lemons with 1 Tbsp of kosher salt.
- Place the prepared lemons into the canning jar, pressing them down to fit as many as you can. Their juices will come out and start to fill the jar.
- Juice any remaining lemons and pour the juices into the jar to fill it to the top.
- Secure the lid and outer ring to the top of the jar and screw on to close it tightly. Turn the jar upside down a few times to distribute the juices and salt.
- Allow the jar to sit on your kitchen counter for 2 or 3 days. Then, move the jar to the refrigerator and let the lemons cure for at least 3 weeks before using. Preserved lemons can be stored in the fridge for 6 months to 1 year.