Preserved Lemons and Preserved Lemon Vinaigrette Recipe | Cook the Book

Directions

Cut the lemons into quarters, keeping them attached at the stem end. Working over a bowl, tamp the inside of each lemon with salt. Tightly pack the salt-filled lemons into the sterilized container. Pour more salt over the lemons and squeeze the juice from several fresh unsalted lemons into the container as you fill it up.