Salt is the key to making simple, unadulterated preserved lemons. You salt the lemons. The lemons release their juices. And voila—you have lemons pickling in their ow… See more

Transfer the salted lemons to a clean jar that’s barely large enough to hold them. … See more

After a few days, the salted lemons will have begun to soften and macerate, creating more room in the jar. Salt one or two new fresh lemons (or however many lemons will … See more

When no more lemons can be added, cover the top layer of lemons with salt. Make sure all lemons are tightly packed and submerged in juice. If they’re not, compress them furthe… See more