Preserved lemons are popular in many Moroccan and Middle Eastern Dishes. They are also delicious in many stews and soups.

How to make preserved lemons:
8-10 Meyer lemons, scrubbed very clean
½ cup kosher salt, more if needed
Extra fresh squeezed lemon juice form one lemon
Sterilized canning jar

1. Place 2 Tbsp of salt in the bottom of a sterilized quart canning jar.

2. Trim off of the ends of each lemon. Quarter the lemons length wise but do not cut all the way to the end.Keep the lemons attached at the base.

3. Pry the lemons open and generously sprinkle salt all over inside and outside of lemons.

4. Pack the lemons into the jar, squishing them down so that
the juice is extracted and rises to the top of the jar.
Add more fresh squeezed juice if necessary.

5. Seal the jar and let it sit at room temperature for a couple
of days. Put it in the refrigerator and let sit, again turning
upside down occasionally, for at least 3 weeks, until rind softens.

6. To use, remove from jar and rinse thoroughly in warm water to remove salt. Discard seeds and pulp before using if desired.

7. Store in refrigerator for up to 6 months

Note: You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf