Preserved Lemons

Yields 5, Vegetarian/Vegan/Gluten-Free

INGREDIENTS

1/2 cup kosher salt

5 whole lemons, for preserving

4 lemons, juiced

1 large sterilized canning jar (large enough to hold 5 whole lemons)

Optional: add bay leaves, whole allspice, or peppercorns

PREPARATION

Place salt at bottom of jar.

Cut tops of lemons off, stuff them in the jar, compress them, and cover lemons in lemon juice.

Leave some room at the top of jar before sealing.

Let sit in dark area for about 30 days, gently shaking every few days.

Preserved Lemons can be used in the Whole Roasted Branzino.