Preserved lemons are just cut up lemons, juice and salt. Put the date on the jar so you know how long the lemons have been curing.
The lemons sit out of the way, but where I can see them to remember to turn over the jar and redistribute the juice once in a while.
Cut the lemons in to eights. Layer chunks in a canning jar with kosher salt. Add extra lemon juice if they seem a little dry.
Inspired by Paula Wolfert. Who else?
