By Joshna Maharaj
1 lemon, cut into 1/4-in. slices
1/2 cup fresh lemon juice
4 tsp kosher salt
- Combine lemon slices, lemon juice and salt in small soup pot. Bring to boil. Reduce heat, cover and simmer until lemon slices are almost tender, about 10 minutes. Let cool.
- If using right away, drain and chop lemon. Transfer to small bowl; cover and chill. Lemons will keep (in a sealable container) in the fridge for up to 2 months.
- If canned, preserved lemons can last up to a year in your pantry and also make lovely gifts! To sterilize a Mason jar, place it upside down in a steamer and steam for 10 minutes. Use tongs (wrap the ends in rubber bands for a better grip) to remove hot jar and dry upside down on a paper towel-lined baking sheet in a warm oven. To sterilize lid, boil for 5 minutes, then remove with tongs. Fill with lemons and preserving liquid. When you're ready to use one, remove lemon with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents will not need to be refrigerated.