Homemade Preserved Lemons

Mike Garten

Yields:

When life gives you lemons — pickle them! They'll add tangy, citrusy flavor to dips, salads, chicken, and more.

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Ingredients

1. Step 1Heat covered 6-quart saucepot of water to boiling on high. With tongs, place 1-quart wide-mouthed glass canning jar and metal lid into boiling water. Boil 2 minutes, turning occasionally. Remove and invert onto clean kitchen towel to dry.
2. Step 2Scrub lemons; quarter lengthwise, leaving 1⁄4 inch of bottoms intact. For each lemon, rub 1 tablespoon salt between quarters; place in jar.
3. Step 3Add enough lemon juice to cover completely (about 1 1/2 cup). Cover with lid. Let stand at least 4 weeks in cool spot. Refrigerate after opening (keeps for 6 months).

Try our variations on the classic! After the preserved lemons have stood for 1 week, remove lid, firmly press down on lemons and add flavorings.