Preserved lemons are a great staple for many different Indian dishes. I also like to use them in drinks and any dish that may need a nice lemon kick. A lot of recipes call for Meyer lemons, which would be best, but regular work just fine. When done they will keep in the refrigerator for some time.
- Large wide mouth canning jar
- Kosher salt
- 4-6 lemons
- Additional lemon juice
Wash lemons well and dry off. Wash out canning jar and then sterilize in boiling water for 10 minutes. Air dry jar for a few minutes. Cut lemons into quarters but do not cut all the way through the bottom. The lemons should open like petals but still be whole. Pour 1 tbsp salt in bottom of jar. Take a lemon press it open and rub liberally with salt. Press closed and jam into jar. Repeat with other lemons pressing each tightly into jar to release juices. Pack jar to 1/4″ to lid. If juice covers the lemons then seal it tightly. If not fill jar with additional lemon juice then seal. Leave on the counter for 3 days shaking jar twice a day. Place in refrigerator and continue shaking once a day until lemon peel is soft, about 1-2 weeks. Store finished lemons in refrigerator.