Ingredients: Lemons Salt
Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt. Cover the jar, store in a dark place for a day. If the lemons have not released enough liquid to cover, add salt and reseal.
Store in a cool dark place for approximately two weeks. Refrigerate afterwards.
How is the lemon used? Sliced or whole? Such info would be useful.
Preserved Lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also a voguish cocktail garnish in New York City at the time of this writing (12/2001).
See also: Pickling