sig's Moroccan preserved lemons

• 1 packages coarse salt of choice
• 1 measure of boiled water enough to fill to cover lemons
• 1 sterilized jar to hold as many small lemons as you need.
• 1 lot of lemons ,however many fit into your sterilized jar.

1. put two tablespoons of salt into bottom of sterilized jar.
2. Hold lemon over plate to catch juice,cut it as if to quarter it but do not cut through, leave joined, carefully remove pips with toothpick,add one tablespoon of salt into cut ,then close lemon and place in jar, continue until all lemons are in jar packing them tightly and pressing them down gently until jar is full.Now squeeze the juice of a whole lemon and the collected juice into jar,sprinkle over some more salt to slightly cover top.Top up with the boiled water to cover lemons.Close jar tightly ,keep in a relative warmish place for about 3-4 weeks.
3. if you store them longer a white film might appear, this is harmless, just rinse off.

salt, water, hold, lemons

Taken from cookpad.com/us/recipes/337576-sigs-moroccan-preserved-lemons (may not work)