Preserved Lemons

Instructions

1. 1

   Wash and dry lemons.

2. 2

   Cut top-to-bottom in half (don't cut all the way through), then quarter (still not all the way).

3. 3

   Repeat with all lemons.

4. 4

   Generously fill each with kosher salt, place in big glass jar — fill to top.

5. 5

   Place in dark spot.

6. 6

   Each day for next few days, quarter another salted lemon and push into jar.

7. 7

   Continue till no room and good amount of liquid.

8. 8

   Sealed in dark place 3 weeks, then fridge.