Preserved Lemons

• 10 lemons
• About 1 cup kosher salt
• Pinch of red chile flakes
• 1 bay leaf
• 2 1/2 cups strained freshly squeezed lemon juice, or more as needed

1. Scrub the lemons well and trim the ends.
2. Quarter them lengthwise but stop short of slicing all the way through the bottom so that the four quarters remain connected.
3. Working with one lemon at a time, spread it open gently and sprinkle heavily with salt all over, using about 1 1/2 tablespoons per lemon.
4. Pack the salted lemons tightly in a clean 2-quart wide-mouth canning jar.
5. Add the chile flakes and bay leaf.
6. Fill the jar to the top with lemon juice; the juice must cover the lemons, so add more if necessary.
7. Cover with the jar lid and screw band.
8. Refrigerate.
9. Shake the jar twice during the first week to redistribute the salt and seasonings, then shake once a week after that.
10. The lemons will be ready to use after 1 month and will keep in the refrigerator indefinitely.

lemons, kosher salt, red chile, bay leaf, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/food/views/preserved-lemons-388262 (may not work)