Preserved Lemons And Limes

• 2 lemons, each cut lengthwise into 8 wedges, seeds removed
• 6 limes, each cut lengthwise into 6 wedges, seeds removed
• 1/2 cup kosher salt
• 23 cup fresh lemon juice

1. Bring a medium pot of water to a boil.
2. Reduce to a simmer and drop in the lemons and limes.
3. Simmer for 3 to 4 minutes.
4. Drain.
5. Combine the salt and lemon juice and pour a little in the bottom of a glass jar.
6. Add the lemons and limes to the jar and pour in the remaining salt mixture.
7. Seal tightly.
8. Let stand for seven days, shaking the jar each day to redistribute the salt mixture.
9. Rinse the salt off the lemons and limes before using.

lemons, kosher salt, lemon juice

Taken from cooking.nytimes.com/recipes/10883 (may not work)