Preserved Lemons Recipe - Tangerine Zest

Start by preparing your jars by boiling them for a few minutes in a large pot of water.
Then carefully remove them and let them drain on a clean tea towel.
Rinse your lemons thoroughly.
On a clean cutting board, trim 0.5 cm off each end of the lemons.
Cut each lemon in half lengthwise, then cut each half in half again in a crisscross pattern, without cutting all the way through.
Add a pinch of coarse salt to each jar.
Place the first lemon half at the bottom of the jar and add a teaspoon of coarse salt on top.
Place the other lemon half on top, along with another teaspoon of coarse salt.
Pour in the juice from the cut lemon and pack everything down firmly to extract as much juice as possible.
If there's still room in your jar, continue layering the ingredients until the jar is full.
Close the jar and let it sit for 24 hours.
The next day, add dechlorinated water* to the jar until the lemons are completely covered.
To prevent them from floating to the surface, you can place a small ramekin on top to keep them submerged.
Store the jar at room temperature, away from light, and unopened for 6 months… Yes, you have to be patient!
Once opened, the jar can be kept in the refrigerator for 1 month.

*Water: let the water sit in a container in the open air for 2 hours before using it, or even overnight.