Then, I pry off the stem end bud from each lemon. Then, I cut each lemon on the ends in a cross shape. The first end I cut the cross, then, I turn it over and give the lemon a quarter turn, so that the cuts come between the cuts on the first one–I slice only down 1/3 of the way through the lemon on both sides.

Then, I take sea salt and rub it all over the inside cut surfaces and put the lemon in the jar.

After I have a couple or three lemons in the jar, I use my fist to squish them down and pack them in, causing the juice to leak out.

I continue until the jar is full. If there is not enough lemon juice to cover the lemons, I squeeze more out of extra lemons and top them up, then seal the jar and keep it in a cool, dark place for three weeks to cure. Then, it is ready.

I don’t refrigerate the lemons even after I open them for use–I am just careful to have very clean hands or sterile utensils to pull the lemons out, and then I seal up the jar carefully.

It is really, really easy.

You are welcome Sorina. I am glad you are enjoying it.

Susan–the feta is what really sends it into Greek restaurant salad land–I used it in place of the eggs. It just seemed like it would do well with feta, and the dressing went nicely with the cheese.

Harry–what Emily said. I have no idea how long they would last otherwise, but you know, you don’t have to make huge amounts of them. At the restaurant, I make them up in large quantities, especially when we have lots of beautiful lemons, but you could make just a half-quart jar of them for home if you aren’t going to use them much.

Emily–Great answer–thanks!

If you use Paula Wolfert’s method or a similar one where the lemons are cured for at least a month, I would expect the jar to be safe for about 1 year afterward with reasonable precautions (ie, the jar was sterilized, you do not put your hands directly in the jar, and you discard the entire thing if it starts to smell funny, bubbles or turns colors you didn’t expect). Lemons are very acidic and their acid is a natural preservative. Salt is also a natural preservative, and in the long cure recipes is used in a huge amount in proportion to the lemons.

If the jar is kept refrigerated after the initial cure, it might keep even longer. Do *not* attempt to reduce salt and then compensate by keeping the lemons chilled. A high salt intake in a few meals will not harm you, but food poisoning certainly will.

If you prepare the preserved lemons and do not observe reasonable precautions, I’d treat them as not shelf stable and I’d watch them like a hawk. Many sorts of mold, mildew, and bacteria can survive nasty conditions, and the ones that can survive in a jar of salted lemons are not ones I’d be keen on eating.