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Preserved Lemons

These delightful little gems are great for adding to your preserving repertoire. Used in Mediterranean and Moroccan cooking they add a refined and exotic zest. All you need do is remove a couple of wedges, rinse them well and finely chop. Add to meat dishes in stir fries or to whole grain pilafs.

6 organic lemons (more if you are using fresh juice)

1/4-1/2 cup salt

1-1 1/2 cups lemon juice (bottled or freshly squeezed)

Wash the lemons well and cut into quarters.

Place them in a bowl and sprinkle liberally with salt, make sure you stir the lemons and salt to ensure all the lemons are coated with salt, avoid using stainless steel utensils.

In clean, sterilized 1/2 pint mason jars, sprinkle salt on bottom.

Start adding the lemon wedges, layering with salt.