Preparation

• Slice lemons into quarters from top to bottom.

• Place a layer of lemon quarters into a wide-mouth 1-quart jar and cover with salt. Add more lemons and salt, and continue doing this until the jar is full.

• Add lemon juice and secure the lid.

• Give the jar a good shake until all the salt is moistened by lemon juice.

• Leave the jar on the kitchen counter for two weeks, shaking once or twice every day. The lemon rind will soften quite a bit and will be permeated by the salt. Store the jar in the refrigerator for up to a year.

• To use, pull out the required amount of lemon, discard the pulp, rinse the rind (the rind is the only thing used) and julienne or mince and add to the recipe.