Preserved lemon or "pickled lemon" is commonly used in Moroccan, Indian and Middle Eastern Food. You can buy preserved lemons at specialty stores but they are easy to make and so much fresher when you preserve them yourself. The added bonus is they look pretty sitting on your counter.

6 large lemons or 12 Meyer lemons
2/3 cup kosher salt
1 to 1 1/2 cups fresh lemon juice (from 5 large lemons or 10 Meyer lemons)
Sterilized jar with lid (6-cup capacity)

Bring water to boil in large saucepan. Add lemons; cook 5 minutes to soften peel. Drain. Dry lemons well. Cut each lemon into 8 wedges, discarding seeds.

Mix salt in large bowl. Add lemon wedges; toss to coat well. Using a sterilized spoon, pack lemons and salt tightly in sterilized jar. Add enough lemon juice to fill jar to the rim. (Lemon wedges should be completely covered in salt and lemon juice.) Cover jar. Let stand at room temperature in cool dry place 7 days. Shake jar gently each day to redistribute lemon juice and salt.

To use preserved lemon, remove lemon with a clean utensil. Rinse the lemon under running water, removing and discarding the pulp. Once opened, refrigerate preserved lemons in covered jar up to 6 months.

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