Preserved Salty Lemons

These preserved lemons with salt are the best seasoning agent for seafood. It's strong in flavour and adds complex robustness to your cooking.

With a clean glass jar (or a reusable glass jar) make sure it is washed with soapy warm water. Air dry or towel dry the jar and lid.
Wash the lemons with hot soapy water. Rinse the soap and towel dry the lemons.
Now squish, squeeze, and mould as many lemons as you can in a single jar. Once you manage to add as many whole lemons as you can to the jar, start to pour salt into the jar.
Leave no gaps of air between the lemons. They must be filled wil salt. Turn the glass around and look through the glass to find any gaps of air and pack it with salt. Once the lemons start to ferment, water will start to leak out of the lemon and dissolve the salt. This is fine as long as the water touches the lemons and again, there's no gap of air left inside the jar between the lemons.
Cover the lid with some plastic wrap and preserve it for at least 1 month before breaking into it. If your lid is metal, you need to cover it with plastic or else the salty water will erode the lid, and transfer a metallic taste to the lemons.
Store it in a dark and cool area.