Preserved Lemon

Meal: 80 Protein: 0 g Carbs: 0 g Fat: 2 g

Serving size 1/8 80 cal Protein: 0 g Carbs: 0 g Fat: 2 g

Scrub 3-5 lemons, enough to fit snugly in a medium jar with a tight-fitting lid.
Cut each lemon into attached quarters. Rub salt over all surfaces, then reshape the fruit.
Cover the bottom of the jar with more salt. Fit all cut lemons in, breaking apart, if necessary, Sprinkle more salt on each layer.
Press the lemons down to release their juices. Add peppercorns and bay leaves.
Add juice from leftover lemons until juice covers everything. Close jar and let ripen at room temp for 3-4 weeks, or until the rinds are tender to the bite. Then store in fridge.
TO use, remove a piece of lemon and rinse it. You can add more lemons to the brine as you are using them.
The minced rind is added at the very end of cooking or used raw. The pulp can be added to a simmer pot.