Preserved Lemons

1. Poke holes with a sharp knife all around the middle of the lemons.

2. In a 1-quart (1 liter) jar, layer lemons alternately with salt to fill jar.

3. Seal jar with airtight lid.

4. By the following day, the mixture should have produced enough liquid to cover the lemons.

5. If not, add additional salt.

6. DO NOT ADD WATER.

7. Let sit in cool, dry place for 2 weeks.

8. After 2 weeks lemons are ready to use.

9. Refrigerate at this point to store lemons up to 6 months.

---------------------------------------------------------------------------

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	4	0	0	0
Salt	2 cups	0	0	0