Making your own series: Preserved Lemons

This was my garden in full bloom last summer. What's missing are lemon and orange trees. It's too cool for them here in the great Northwest rainy weather.  So, when I travel down to California and bring back a basket of lemons,  I preserve a few jars.  It's easy!

Ingredients:
8 lemons, washed and dried
1/2 C salt
sterilized 1 quart jar

Directions:
Pour 2 T salt into the bottom of the jar.
2. Cut the tip and the ends from the lemons exposing some of the white pith.
3. Quarter the lemons from top to bottom stopping just before the end leaving the quarters attached.
4. Generously sprinkle salt all over the inside of the lemons.
5. Pack the lemons into the jar so tight that the juice is squeezed from them and fills up the jar.
6.Seal the jar and let sit at room temperature for three days, flipping every once in a while.
7. Move the jar to the fridge and let sit for a minimum of three weeks, flipping daily.
8.When ready to use, rinse the lemons and remove the pulp before slicing and chopping for use.

This recipe comes from http://closetcooking.com  Visit Kevin for delicious recipes!
I'll be trying his Chicken Tagine utilizing some preserved lemons I've made.