Preserved Lemons (Salted Lemons)

• 5 Lemons
• 40 grams Salt
• 2 Bay leaves
• 1 enough to cover the lemons Your choice of high-proof alcohol

1. Prepare a heat-resistant jar that can be tightly sealed, and use one of the following methods for sterilizing: Soak the jar in bleach or other sterilizing agent, then wash.
2. Boil the jar in water for 30 minutes to sterilize.
3. Sterilize with high-proof alcohol.
4. Rinse the lemons, then soak them for about 30 minutes in high-proof alcohol (gin or sake).
5. Use freshly picked lemons to avoid fungicides and wax coatings.
6. Blot dry with a paper towel, then cut the lemon in the order shown.
7. How to preserve the lemons: Start with a layer of salt, then add a layer of lemons, and another layer of salt, then add a bay leaf.
8. Then repeat with a layer of lemons, salt, and a bay leaf.
9. Turn the jar upside down, shake it up, then store it in the refrigerator.
10. Shake daily for up to one month.

lemons, salt, bay leaves, enough

Taken from cookpad.com/us/recipes/151965-preserved-lemons-salted-lemons (may not work)