Preserving Lemons

One way to brighten a dish is to add preserved lemons. They are ridiculously simple and pack a punch. They keep in the fridge for months.

Start with a small jar, two lemons and salt. Many recipes are for large jars, but we don’t use them a whole, whole lot, so a small jam jar works just fine.

Fill the bottom of the jar with salt. You can slice the lemons any way you want. Some recipes cut them into quarters or slices, but I find it easier to cut the lemons into small bits.

That way I can get exactly the amount that I need. Layer the lemons in and salt between layers. Top off with juice. Set the jar in a cool, dark place for a couple of days, turning over occasionally, then refrigerate. The longer you wait, the better the flavor.

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