Pickled Lemons to Preserve Them
Slice the washed and dried lemons lengthwise, almost in quarters. You want the lemon to still be in one piece, but almost cut through. If you are using Eurekas, which often have little nubs on the ends, cut them off before you almost-quarter the lemons. Using Kosher, pickling or pure sea salt, stuff the lemon. Pack it in well, and use about a tablespoon per lemon. Mush the lemon into a clean Mason jar; use quart jars. Repeat until you have the jar mostly full. Toss a little more salt on top. Now you have several decisions to make. You can jam in some spices — I suggest a cinnamon stick, some peppercorns, a couple cloves and a bay leaf. And you can choose to cover the lemons with vinegar or lemon juice, or not. Some people just keep mushing the lemons down until their own juice covers them. The early British and Americans covered the lemons with vinegar. I cover them with lemon juice. Seal the jars in a hot water bath (water at a simmer) for 10 minutes. Wait at least 3 weeks before eating.