Preserved Lemons

I do like to have some preserved lemons on hand especially over the summer as I use them in salads. I don't like the amount of salt a lot of recipes use and I most often preserve them in a brine.
These lemons are frozen overnight to hasten the preserving process.

Preserved Lemons

4 lemons

4 heaped teaspoons salt

Juice of 4 lemons

12 cardamon pods

2 bay leaves
Method

Water to cover the fruit if needed

Scrub the lemons well and slice them lengthwise into sixths. Freeze the lemon slices in a zip lock bag overnight. Next day sterilize a medium sized jar and its metal lid. Take the lemons out of the freezer and pack them into the clean jar. Add the salt to each layer of lemons. Add the juice and the bay leaf. Cover with water if needed.

The pickled lemons will be ready in about a week but will improve over several months. Once you open the jar, you'll need to keep them refrigerated.

To use the lemons, scoop out and discard the lemon flesh, then thinly slice the rinds.