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In California it's time to make preserved lemons. Especially when the rest of the planet is under snow. To start find a nice jar you like. Mine was an italian jar from the brand Quattro Stagioni. Get it sterilized and set it aside. Then get a nice amount of salt and mix in some spices, such as cloves, bay leaves, peppercorn, dried peppers or cinnamon. Add 2 tablespoons of this mixture in the bottom of your jar and then start cutting your lemons.

Cut them 1/4 inch off as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way keeping the lemon attached at the base.

Pack the lemons in the jar with the salt mix, squishing them down so that juice is extracted and rises to the top of the jar. Fill up the jar with lemons, making sure the top is covered with lemon juice and salt. Add more fresh squeezed lemon juice if necessary. Seal the jar and let it sit at room temperature for about 3 weeks, turning it upside down ocassionally.
Mine is all happy on top of my refrigerator, I can't wait to have some with chicken and olives.