Preserved lemon is a great way to keep lemons. They are delicious in so many recipes, sweet or savory.
The recipe is simple, equal parts lemon to equal parts Kosher or canning salt or granulated sugar, for preserving the traditional way, cut the ends of of the lemon and slice it in quarter wedges but not all the way through keeping one end in tact. fill the middle with a tablespoon of salt and place into a clean jar. press them down as you go so the juice covers the lemons in the jar. Put a lid on loosely and leave on counter top for 3 weeks to ferment. Place in a bowl or on a place in case of bubble overs. After 3 weeks keep in cold storage or refrigerator.
To preserve in sugar: Equal parts sugar to lemon, slice lemons into thin wheels, either place in a bowl and toss with granulated sugar or layer them with sugar in a mason jar. push them down as you go so juice covers lemons completely. Store in refrigerator.
Variations: This can be done with any citrus, add herbs such as a sprig of fresh rosemary to your lemons preserved with salt or fresh thyme, oregano, basil, bay or dill. Add spices such as cinnamon stick (broken), whole cloves or allspice berries to lemons preserved in sugar. These are great for hot tea.
