*** PRESERVED LEMONS ***
5 tablespoons kosher salt
Submerge the lemons in boiling water for 1 minute. Cut 4 of them into quarters but leave them attached by 1/2" at the stem end. Spread open the quarters and sprinkle on 1 tablespoon of salt.
Place remaining tablespoon of salt in the bottom of a glass jar. Pack all the lemons in tightly and cover with freshly squeezed lemon juice.
Store at room temperature for 30 days to ripen. Preserved lemons will keep up to 1 year, refrigerated, if lemons are covered with juice.
*** QUICK PRESERVED LEMONS ***
Whole fresh lemons, organic preferred
Scrub and rinse the lemons. Use a razor blade to make 8 vertical cuts around each lemon. Place the lemons in a saucepan just big enough to hold them in a single layer. Measure the water you add to just cover them and add 1/2 cup salt for every 3 cups of water.
Simmer the lemons, lightly weighted to keep them submerged until the skins of the lemons are soft. Remove the lemons to a storage jar. When the liquid has cooled, pour on enough to cover the lemons.
Lemons will be ready to use in 5 days. Refrigerate between uses.