1st Method
Wash and dry lemons. Cut 4 lemons into quarters from the top, being careful not
to cut all the way through. Pack salt generously into the cuts and place lemon
into a sterilized glass pint jar. Continue procedure, packing the lemons into
the jar as tightly as possible. Squeeze juice from remaining lemons. Add another
2 tablespoons of salt to the jar and top off with the lemon juice, make sure the
lemons are completely covered.
Close the jar with a non-metallic lid and set aside in a cool, dark place or the
refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate
after opening.
2nd Method
Cut the 3 lemons into sixths, sprinkle with 2 tbs salt in a glass pan, cover
with water, bake @250 for 3 hrs. Cool, jar with liquid to cover, fridge, good
for 6 months.