Preserved Lemons
Ingredients:
- Kosher salt, 1 cups
- Sugar, 1/2 cups
- lemon, scrubbed, 5
Directions:
Clean the lemons and cut off the stem side. Quarter them, but leave a half inch or so at the end so all four quarters stay together.
Pack salt into the lemon quarters and stack flat in a clean jar (or a vac bag).
Cover and chill for up to a year, shaking up the mixture every day for the first few weeks to let the brine dissolve and redistribute.