Preserved lemons

Wash the lemons

Cut lemons into four sections. If desired you can cut off any stem that may be attached.

Add 1/2 tbs salt to bottom of jar.

Squeeze juice from lemons into a separate jar and push down peels four at a time.

1 tbs salt after every four slices (whole lemon).

Pour lemon juice to cover up lemon peels.

Seal jar and shake to evenly distribute the salt.

Keep in refrigerator on month. Will last up to a year. Before using, rinse lemon peel under cool water.