Preserved Lemons

There is no need for a recipe here,
the only ingredients are
fresh lemons and course salt.

Wash lemons and make six cuts in each so
that the wedges created remain attached.
Stuff salt into the crevices of the lemons.
Then, place salted lemons tightly into
a sterilized glass canning jar.
Place the jar in an out of the way place.
Over the next few days, more and more
juice will exude from the lemons,
give it a shake now and then to
keep the salt blended well in the liquid.
In about three weeks, the lemons will
get very soft, and the brining
liquid thick and cloudy.
Once that happens, you can
store the jar in the refrigerator.
As long as the brine covers the lemons,
they’ll keep for six months refrigerated.