Preserved Lemons

4 large lemons, well scrubbed
1/2 cup kosher salt
3/4 to 1 cup fresh lemon juice
Preparation
Cook whole lemons in boiling water to cover 8 to 10 minutes or until lemon skins are softened. Drain and let stand until cool enough to handle. Cut lemons carefully into wedges, and remove seeds.

Place lemons in a 1-quart jar; add salt to jar. Add lemon juice to cover. Place lid on jar, and shake gently. Refrigerate 5 days, shaking jar each day, before using. Lemons will keep indefinitely in the refrigerator.

Stir chopped preserved lemons into seafood salads or fish dishes--anywhere a salty-citrus flavor works.
via sunset mag