Quick and Easy: Lemons in a Jar

 This is a very easy recipe for preserved lemons

 Preserved lemons are an essential ingredient in Moroccan and North African cuisine 

(neither of which I know anything about) 

but I find myself adding lemon juice to so many of the things I like to cook

 so I thought I would try a batch of Preserved Lemons

 and

 see how they taste 

 You will need about 6 lemons 

to fill a small 2 cup container 

I used Meyer lemons but any lemon will work

Slice 3 of the lemons vertically leaving a bit of the base intact

 In a small bowl pack about two tablespoons of kosher salt in to the lemon cavity

 repeat with the remaining two lemons

 Place the salted lemons in the jar 

and add an additional 2 tablespoons of salt

 Squeeze the juice from the remaining 3 lemons

 and add the juice to the jar

 The juice should cover the  lemons

 Refrigerate and shake the jar every day (or when ever you happen to think about it)

for the next few weeks

In about 4 to 6 weeks your lemons are ready

Guess what?

These are wonderful!

The finished flavor is 

 salty pickled  & lemony

Once these are pickled you can eat the whole thing, rind and all

So far I have added these to rice dishes, 

in a butter sauce over fish 

and 

in a chopped salad! 

I think I might try  pickled peppers next!