My Best Preserved Lemons

• 4 organic unwaxed lemons
• 4 tablespoons rock salt or 4 tablespoons kosher salt

1. Quarter lemons lengthwise and put in a noncorrosive airtight container.
2. Freeze for 8 hours.
3. Add 1 tablespoon rock/kosher salt per lemon(in this case 4 Tbsp.
4. ).
5. Store airtight at room temperature for 6 days; shake occasionally.
6. Use as suggested in your recipes.
7. To store, chill up to 1 year sealed well (color *can* darken a bit, fine to use).
8. I use organic lemons that are unwaxed.
9. PLEASE do not use waxed lemons!
10. When ready to use rinse well under running cold running water and remove the pulp with a sharp knife, discarding.
11. The rind is all of a preserved lemon which is used and can be left quartered or julienned.
12. The "COOKING TIME" is "THE FREEZING AND CURING TIME.
13. ".

lemons, rock salt

Taken from www.food.com/recipe/my-best-preserved-lemons-135134 (may not work)