Preserved Lemons

Ingredients:

6 lemons with a diameter of 7-7.5 cm (2.8")
100 g kosher salt (½ cup)
1 cinnamon stick
1 bay leaf

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1. Preheat oven to 120C (248F). Clean canning jar with hot soapy water and rinse well. Place jar and lid in oven for 30 minutes. Turn off oven and remove jar. Let cool upside down on a wire rack, about 15 minutes. Leave lid in oven until needed.

2. Juice 3 lemons. Scrub and wash remaining lemons.

3. Cut the whole lemons in half from the tip of the lemon to 1.5 cm (½") before the stem end of the lemon. Rotate the lemons 90° and repeat. When finished the lemons will be quartered but still held together by the stem end of the lemon.

4. Over a small bowl spoon salt into one lemon, coating the inside surfaces evenly.

5. Spoon 1 tbsp of salt into the bottom of a sanitized jar.

6. Drop in first lemon and add cinnamon and bay leaf.

7. Salt remaining 2 lemons in the same manner and press down into mason jar as you go to release juices.

8. Add lemon juice from juiced lemons to fill jar to the top.

9. Screw on lid and let rest on the counter for 3 weeks. Once a week roll the jars sideways and upside down to distribute the salt and lemon juice.

10. After 3 weeks, store in refrigerator for up to a year. Remove the pulp, and lightly rinse the peels before using.

Notes:
Fills 1 liter jar (1 quart)