Preserved Lemons

Ingredients

• 2 cups Diamond Crystal or 1 cup Morton kosher salt
• 1/2 cup sugar
• 5 lemons, preferably organic, scrubbed

Directions

1. Combine salt and sugar in a medium bowl. Cut lemons into quarters lengthwise. Pack alternating layers of salt mixture and lemons into a 1-qt. glass jar or nonreactive container. Cover and chill at least 1 month and up to 1 year, shaking every day for the first 2 weeks to redistribute curing mixture and the brine that will form.