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Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores.

Martha Stewart Living, March 2008

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Yield:
Makes 6 lemons
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Ingredients

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Directions

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  • Cut a 3-inch-long, 1/2-inch-deep slit around the equator of each lemon. Pack 1 to 2 teaspoons salt into each slit. Pour 1/2 of the remaining salt into an airtight glass jar that fits the lemons snugly.

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  • Pack lemons in jar. Pour lemon juice and the remaining salt over lemons. (The jar should be full.)

  • Cover, and refrigerate for at least 1 month or up to 2 months.

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