This is really easy to make, all you need is patience, a clean glass jar and lots of salt. No need for exact measurements. You can use eureka (regular lemons) or Meyer lemons.
Prep time: 10 -15 minutes
Shelf Life: 6 mos. or more
Make two cuts but not all the way in each lemon so that the lemon remains attached.
Stuff kosher salt into the crevices of each lemon.
Place salted lemons tightly into the glass jar.
Squeeze the juice of leftover lemons into the jar before closing it.
Place the jar on a counter top, and watch and wait and document each progress if you want.
In about 2 weeks, the lemons will get very soft and the brining liquid will be clear.
This is now ready to use. Pick a lemon with clean fork.
If you still have fresh lemons replace the lemon you took out from the jar and add little salt on top of the new lemon.
I don't rinse the preserved lemon, I prefer using everything from peel to flesh.
Since the preserved lemon is already salty, you will have to adjust the salt you will add into the dish.
I have blogged 2 dishes using preserved lemons, pls. check Shrimp Piri Piri under African Fare and Moroccan Beef Stew under Moroccan Fare
