Salt-Cured Lemons in Their Own Juice

What you need

• 6 lemons, unwaxed, scrubbed
• 100 g (3.5 oz) kosher salt, coarse, no additives
• 250 ml (1 cup) lemon juice, freshly squeezed, from about 5 more lemons

Method

Restated from the original video

1. 1

   Scrub the lemons under warm water. Rinse a 1 l (1 qt) jar and its lid with boiling water and let them dry.

2. 2

   Trim the stem end of each lemon. Stand it upright and cut it lengthwise into quarters, stopping about 1 cm (1/2 in) before the base so the quarters stay joined.

3. 3

   Spread 1 tbsp of salt in the bottom of the jar.

4. 4

   Open each lemon and pack about 1 tbsp of salt inside. Press the lemons into the jar one at a time, squashing them down so they release juice.

5. 5

   Sprinkle any leftover salt over the top.

6. 6

   Pour in the lemon juice until the lemons are completely covered, leaving 1 cm (1/2 in) of space at the top. Press down on the lemons; any part above the liquid can grow mold.

7. 7

   Close the jar and shake gently. Keep it at room temperature, out of direct sun.

8. 8

   Turn the jar over once a day for the first week to spread the salt. Leave the lemons to cure for 3-4 weeks, until the rinds are soft and translucent. If fuzzy mold appears on the lemons, discard the whole jar.

9. 9

   Refrigerate after opening, with the lemons covered in brine, for up to 6 months.

10. 10

    To use, rinse a lemon, discard the soft pulp, then chop or slice the rind for tagines, stews, salads and dressings.

Imported from tastingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.