I made a new batch of Preserved Lemons a couple of days ago. It is really easy to do. 3-4 firm lemons, 4 TBL salt, brine solution of 1 heaping TLB salt in 2 cups hot water. Cut and quarter the lemons, rub 1 tsp of salt over each piece. pack into a canning jar. After the brine has cooled pour and cover the lemon wedges. Screw on lit and place in fridge. That is it! The catch is they last 2-3 months. A couple of weeks ago when I made Lemon Chicken Tagine, I found out that the Preserved Lemons were too old and kind of gross!
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