Sterilize a jar and its lid to ensure proper preservation.
Take fresh lemons and quarter them, leaving about 0.5 cm from the bottom intact.
Sprinkle salt inside each lemon and reshape.
Pack the Jar: Add 1 tablespoon of salt to the sterilized jar as a base.
Start packing the salted lemon into the jar in layers.
Between the layers, add more salt and your preferred spices.
Release the Juices: gently push down on the lemons with a spoon to release their juices.
Ensure that the lemons are tightly packed in the jar to avoid air gaps.
If the juice released from the lemons is not enough to cover them entirely, add fresh lemon juice until they are fully submerged.
Place the jar in a warm and dry location.
Over the next 30 days, the lemons will pickle and ripen in the jar.
Shake the jar gently from time to time to distribute the salt and juice evenly.
After 30 days the preserved lemons are ready for use.
When taking out a lemon from the jar, use a very clean spoon to avoid contaminating the pickling juice. By doing this, you can keep the preserved lemons for long time.
Enjoy their tangy and flavorful addition to your dishes!
