Preserved Lemons - cooking recipe

Ingredients

8 lemons, small
1 cup lemon juice, about 6 lemons
cold water
1/2 cup kosher salt, plus
2 tablespoons kosher salt

Preparation

Rinse and dry lemons; trim tips of stem ends, starting at blossom end, cut each lemon lengthwise in quarters to within 1/2 inch of stem end, leaving all 4 pieces attached.
Divid 1/2 cup salt evenly among lemons, rubbing it onto pulp.
Close lemons and divide among 2 clean 1-quart jars with tight fitting lids, packing tightly.
Add 1/2 cup lemon jice to each jar and enough cold water to cover.
Add 1 tablespoon of remaining salt to each jar.
Cover and shake gently.
Chill, shaking jars daily and pressing lemons into liquid so they remain covered, until peel is softened, at least 3 weeks or up to 1 year.
To use, remove lemons from brine, romove seeds, and rinse.
Chop or cut into thin strips.