preserved lemons
learn to make simple salt preserved lemons for use in braises, sauces, tagines and recipes . all you need are lemons, a quart jar and salt
whole lemons, salt
- 6 8 whole lemons
 - 4 5 tbsp salt

- start by cleaning your quart jar in hot soapy water.
 - dry with a clean towel.
 - clean the outsides of the lemons, rinse and pat dry.
 - slice the ends from the lemons to create a flat top and bottom.
 - stand the lemon on one of the flat ends.
 - to preserve the lemons whole, cut an "x" in the lemon and stop when you are about 1/2 inch from cutting all the way through.
 - the quarters of the lemon remain attached at the base.
 - open the lemon and pour in 1/2 tbsp of salt.
 - don't worry if some of the salt spills out.
 - once you salt the lemons, pack them into the jar as tightly as possible.
 - you can use a pestle or a wooden spoon to push them in.
 - once all of the lemons are in the jar, add an additional 1 tbsp of salt.
 - press on the lemons one more time to extract as much juice as possible.
 - if the lemons are submerged in juice you can secure the lid, if not you may need to add additional fresh lemon juice to top them off.
 - alternatively, after slicing off the ends from the lemons, you can simply quarter them into four separate pieces the quarters do not need to remain attached at the base.
 - if you use this method, pour 1/2 tbsp salt into the bottom of the jar, place four lemon quarters in the jar, and sprinkle 1/2 tbsp salt evenly on top of the for slices.
 - repeat with each quartered lemon, alternating layers of 4 slices and 1/2 salt, till the jar is tightly packed with lemon slices.
 - sprinkle 1 tbsp on top of the final layer of slices.
 - use a pestle to press on the lemons and extract as much juice as possible.
 - top off the jar with fresh lemon juice if needed.
 - seal the jar and store the lemons in a cool dry place for at least 1 week.
 - give them a shake every once in a while to disperse the juice and salt.
 - after 1 week, move your lemons to refrigerator.
 - when the peels become translucent, you will know they are soft and ready for use.
 - when you are ready to use a lemon, remove it from the jar and rinse to remove excess salt.
 - cut all of the remaining lemon flesh and pith away from the rind and discard.
 - chop the preserved lemon peel according to your recipe, or whichever way you prefer.
 - you can store the lemons in the refrigerator for up to 6 months.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 6 8 whole lemons
- 4 5 tbsp salt

 ### Assistant: The ingredients you'll need are:
- 6 8 whole lemons
- 4 5 tbsp salt


You can follows these steps to make the recipe:
- start by cleaning your quart jar in hot soapy water.
- dry with a clean towel.
- clean the outsides of the lemons, rinse and pat dry.
- slice the ends from the lemons to create a flat top and bottom.
- stand the lemon on one of the flat ends.
- to preserve the lemons whole, cut an "x" in the lemon and stop when you are about 1/2 inch from cutting all the way through.
- the quarters of the lemon remain attached at the base.
- open the lemon and pour in 1/2 tbsp of salt.
- don't worry if some of the salt spills out.
- once you salt the lemons, pack them into the jar as tightly as possible.
- you can use a pestle or a wooden spoon to push them in.
- once all of the lemons are in the jar, add an additional 1 tbsp of salt.
- press on the lemons one more time to extract as much juice as possible.
- if the lemons are submerged in juice you can secure the lid, if not you may need to add additional fresh lemon juice to top them off.
- alternatively, after slicing off the ends from the lemons, you can simply quarter them into four separate pieces the quarters do not need to remain attached at the base.
- if you use this method, pour 1/2 tbsp salt into the bottom of the jar, place four lemon quarters in the jar, and sprinkle 1/2 tbsp salt evenly on top of the for slices.
- repeat with each quartered lemon, alternating layers of 4 slices and 1/2 salt, till the jar is tightly packed with lemon slices.
- sprinkle 1 tbsp on top of the final layer of slices.
- use a pestle to press on the lemons and extract as much juice as possible.
- top off the jar with fresh lemon juice if needed.
- seal the jar and store the lemons in a cool dry place for at least 1 week.
- give them a shake every once in a while to disperse the juice and salt.
- after 1 week, move your lemons to refrigerator.
- when the peels become translucent, you will know they are soft and ready for use.
- when you are ready to use a lemon, remove it from the jar and rinse to remove excess salt.
- cut all of the remaining lemon flesh and pith away from the rind and discard.
- chop the preserved lemon peel according to your recipe, or whichever way you prefer.
- you can store the lemons in the refrigerator for up to 6 months.
- .

