1 Quart Preserved Lemons
Prepare these pickles to flavor a seafood soup or stew, vegetable salad, lamb casserole, poached chicken, or stuffing. Preserved lemons will keep for 1 year as long as they are completely covered with salted juice and not contaminated by bacteria. For this reason, always remove the lemons from the jar with clean dry tongs.
Wash, dry, remove stems and set in a warm 200 degree F oven for 5 minutes to dry thoroughly.
2 pounds lemons
1/3 cup coarse salt
Spoon 2 bablespoons of the salt into a sterilized wide-mouth quart jar. Roll the lemons on the counter to release their juice. Quarter a lemon lengthwise stoppin g 1/2 inch from the bottom so the quarters fan out but remain attached at one end. Gently open the lemon and sprinkle the 8 cut surfaces with 1/2 teaspoon of the salt. Carefully squeeze the lemon juice into a bowl. Close the lemon, pack into the jar, and add the juice. Continue with the remaining lemons, sprinkling each layer with 1 1/2 teaspoons salt, if the juice does not cover the lemons when all are in the jar, add:
Fresh lemon juice to cover
Leave a 1/2 inch space at the top of the jar. Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar - slowly turn the jar while moving the spatula up and down, forcing up any bubbles. Then be sure the lemons are still covered with liquid and there is only a 1/2 inch headspace. Wipe the rim of the jar. Fold a square of plastic wrap to make 4 layers and place over the top, then tighly cap the jar.
Place the jar on a saucer in a warm place to cure for 1 month. Each day, turn the jar upside down to redistribute the slated juice. After the curing period, refrigerate or keep in a cool, dry place. To use, run the lemons under running water.
Recipe from Joy of Cooking 75th Anniversary Edition