Bayou Recipe | Preserved Lemons

styled by TAYLOR BENNETT
photograph by KELLY MOORE CLARK

Prepare 2 widemouth quart-size jars and a fermenting weight. Cut 3 pounds of lemons and toss so that each piece is lightly but evenly coated. Divide the lemons between the two jars. Let sit, covered, for about 1 hour. After some of the juice is released, pack the lemons firmly (the jar should fill halfway or more with lemon juice). Juice the remaining lemons and add extra juice to the jars so the lemons are covered and within an inch of the top of each jar. Weigh down with fermenting weight. Seal the jar and keep them in a cool place for one week and then move to the refrigerator. When using for a recipe, rinse any extra salt off before slicing peel. Add them to braises and dressings.