To begin, make sure your lemons are clean (we simply give them a light scrubbing under cool water)
Slice the ends off the lemons (about a 1/4-inch) just enough to remove the nubs (you shouldn’t see the flesh, just the pith)
Stand the lemon on one end & split lengthwise into quarters, keeping quarters connected at base (stopping when you have about 1/2-inch left)
Sprinkle salt all over the inside of the lemon, covering all of the flesh with salt
Place the lemon cut side down into a sterilized jar, and gently press it to flatten and release its juices.
Sprinkle another teaspoon of salt over the top along with a pinch of your desired spices (if using)
Repeat with remaining lemons until the jar is filled & there is about 1″ of headspace left – at this point the lemons should be mostly submerged in their own juices, if not, seal the jar & the lemons will continue to release a lot of liquid over the next 24 hours (press the lemons to fully submerge before putting away to cure)
Seal the jars & let them cure in a cool place for at least 1 month, shaking periodically to evenly distribute the salt.
After a month you can begin using the preserved lemons – Preserved lemons will keep in the refrigerator for up to 6 months
To use, discard the flesh, lightly rinse the peel, dice/slice and enjoy in your favorite recipes!
