Preserved lemons are so easy to make and a perfect thing to do if you have a lot of lemons and you don’t want to juice them all. These are the perfect addition to salads, sandwiches, fish, chicken, or just to eat them on their own. You eat them with the peel and all.
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There are no exact measurements needed. Cut the lemons so the bottom is still intact. Pack them with kosher salt, more than you think. Consider more than a teaspoon per lemon. Stick them in a jar and fill the jar with lemon juice to the top. Leave them in a cool dark place for 3 to 4 weeks. Taste them periodically to see if the bitterness has gone away and also refill with lemon juice to make sure the lemons are always fully submerged. Store them in the fridge after that.
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