Make Your Own Preserved Lemons

How gorgeous is all this?  I have never tried preserved lemons, but was inspired by this post to bottle some up right away.  I'm really into lemons right now, and in a month or so, I will have a unique ingredient to use in tagines and other dishes.  Here are some of the recipes I can't wait to make once my lemons are ready:

 Chicken Tagine with Preserved Lemons and Olives

Preserved Lemon and Chickpea Pasta with Parsley Pesto

Roast Cornish Game Hens with Preserved Lemon and Bay Leaf Butter

Preserved Lemon Semifreddo with Basil Syrup

Fish Tacos with Preserved Lemons

Okay, have I convinced you?  Bonus: preserved lemons are really easy and fun to make.  I made a jar for myself and a jar to give as a gift.  All you need is a jar or two, a bunch of lemons, and some sea salt.

Ingredients (from The Year in Food): 

8-10 organic lemons (depending on how big your jar is)
about 1/2 cup sea salt (I used Maldon)

Start by sterilizing your jars and lids by boiling them in a big pot of water for 10 minutes.  Drain, and make sure the lids are dry.  Wash and dry your lemons well.

Cut half of your lemons into six wedges each (the remaining lemons will be used for juice).  Layer some wedges on the bottom of the jar, then sprinkle generously with salt.  Repeat until you have filled your jar.  Don't skimp on the salt!  

Roll the other lemons under the palm of your hand so they will release more juice.  Squeeze them into the jar until it's full.

That's it!  Store your jar at room temperature, shake it every day or so, and open up the jar every few days to let the lemons breathe.  After a month, the lemons will be ready to use and can be stored in the fridge for a longer shelf life.