MOROCCAN-STYLE PRESERVED LEMONS

      Title: MOROCCAN-STYLE PRESERVED LEMONS
  Categories: Preserves
       Yield: 12 Servings
  
      12    Lemons
            Kosher salt -- as needed
  
   Procedures:   Select twelve unblemished organically grown small
   lemons, preferrably Meyer (a small type). Wash and dry the lemons. If
   using store-bought lemons, scrub them carefully to remove any
   pesticides. Cut a thin slice from the top and the bottom of each
   lemon. Set one lemon on end and make a vertical cut 3 quarters of the
   way through the fruit, so that the 2 halves still remain attached at
   the base; do not cut it in half. Turn the lemon upside down and
   rotate it so that you can make a second vertical cut down the center,
   crosswise to the first, leaving the bottom attached, as you did
   previously. Fill each cut with as much salt as it will hold.
   Carefully place the lemon at the bottom of a hot, sterilized,
   wide-mouthed quart glass jar. Proceed in this manner with the
   remaining lemons, compressing them in the jar untilno space is left
   and the lemon juice has risen to the top. Seal and set aside at room
   temperature. More lemons may be added in the following days as the
   lemon rinds begin to soften. Make sure the lemons are covered with
   juice at all times, adding freshly squeezed lemon juice if necessary.
   The lemons are ready to use when the rinds are tender, in 5 to 6
   weeks. Rinse them lightly before using. Once opened, refrigerate
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