Preserved Lemons

People all over the world make preserved lemons. They generally leave the jar in the hot sun for a couple of days for the best flavor.

  • 6 lemons (thick skins) organic
  • 6 T sea salt
  • Juice of 3 lemons or more

Method:
Wash and scrub lemons. Cut each lemon in quarters but not right through, so that the pieces are still attached at the stem end. Stuff each lemon with plenty of salt.

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