1. Prepare the Lemons:

   • Thoroughly wash the lemons and dry them with a clean towel.

   • Cut each lemon into quarters, but leave them attached at one end so the quarters hold together.

2. Salt the Lemons:

   • Rub each lemon quarter generously with coarse sea salt.

   • Ensure to get salt into the cuts and all over the exterior.

3. Pack the Lemons:

   • Place a tablespoon of salt at the bottom of a sterilized glass jar.

   • Pack the salted lemons tightly into the jar, pressing down to release some of their juice.

   • Sprinkle additional salt between the layers of lemons.

4. Add Lemon Juice:

   • Once all lemons are packed, add enough fresh lemon juice to completely cover the lemons.

   • If desired, add optional spices like bay leaves, cinnamon sticks, or cloves for extra flavor.

5. Seal and Store:

   • Seal the jar tightly and leave it at room temperature for 2-3 days, shaking the jar gently each day to distribute the salt and juice.

   • After 2-3 days, move the jar to the refrigerator.

   • The lemons will be ready to use in about 3-4 weeks but can be preserved for up to 6 months.

6. Use and Enjoy:

   • Rinse preserved lemons before using to remove excess salt.

   • Use the preserved lemons in a variety of dishes, such as tagines, salads, dressings, and marinades.

Tips:

• Sterilize the jar by boiling it in water for 10 minutes or washing it with hot, soapy water and drying it in the oven.

• Shake the jar occasionally while preserving to ensure the lemons stay covered in juice and salt.

• The longer the lemons sit, the more intense their flavor becomes.

Enjoy your homemade salted preserved lemons!