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.
8 lemons, rinds scrubbed
3 cups kosher salt
2 cups lemon juice
3 cups kosher salt
2 cups lemon juice
This article appears in Sep 1-30, 2010.