How do I make preserved lemons?

I want to make a chicken tagine dish and it calls for preserved lemons, which I can't find in the shops or supermarkets anywhere! What's the quickest and simplest way to make them?How do I make preserved lemons?
I make mine the same way as the others with one exception as your not going to find Meyer lemons in the UK and I add some spices to mine for extra flavour, I add a stick of cinnamon, a few fennel seeds, black peppercorns and coriander seeds all used in Moroccan/Tunisian cuisine.



I pickle mine whole, rubbing the salt into the lemons, just make a cross cut on the stem end and slits on the sides, and pack them into a wire closure sealing jar available at a kitchenware shops, my UK chef friends use them and I have bought them there when visiting, once a week for 4-6 weeks give the jar a few turns until they are soft and translucent, I let mine go longer as here in Canada my airing cupboard is cooler during most of the year. The spices lend a softer tone and are nice for added flavour even a dried chili or 2 for zip.
8-10 Meyer lemons*, scrubbed very clean

1/2 cup kosher salt, more if needed

Extra fresh squeezed lemon juice, if needed



Sterilized quart canning jar



* You don't need to use Meyer lemons, regular lemons will do, it's just that the milder Meyer lemons work very well for preserving in this way.



Method

1 Place 2 Tbsp of salt in the bottom of a sterilized jar.



2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.



3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.



4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.



5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down ocassionally. Put in refrigerator and let sit, again turning upside down ocassionally, for at least 3 weeks, until lemon rinds soften.



6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.



7 Store in refrigerator for up to 6 months.How do I make preserved lemons?
To make preserved lemons (also called pickled lemons), you'll need:



5 (or more) fresh, washed lemons

Fresh lemon juice from 2 (or more) lemons

A clean glass jar barely large enough to accommodate the lemons

陆 cup of kosher salt



Difficulty: Easy

Time Required: 10 minutes

Here's How:



Remove the stems and cut off the tips of the lemons. Cut each lemon lengthwise into quarters, but be very careful not cut all the way through 鈥?about 3/4 of the way down is enough. This way the quarters should still be attached at the base.

Pack the crevices of the lemon with lots of kosher salt, close the lemon and place into the jar.

Repeat with the remaining lemons.



Ideally, you want the lemons to be packed very tightly. Compress the lemons as you add them to the jar to release their juices.



Add the fresh lemon juice and a generous sprinkling of the salt. Cover the lemons tightly, and set aside in a cool, dark place. A cupboard or food pantry is fine.



Every two or three days, open the jar and compress the lemons to release more juices. If you have room to add another lemon, you can. Do this for the first week, or until the lemons are submerged in juice.



The lemons will be pickled and ready to use in about four weeks, once the rinds are very soft. Transfer the jar to the refrigerator, where they should keep well for several months.



Rinse the lemons before using to remove excess salt. Use the rind, finely chopped, in salads. In tagines, stews and sauces, remove the seeds and use the quarters, with or without flesh. Leaving the flesh will impart a stronger lemon flavor. there you go :]
Get a citrus hit with this juicy recipe - they'll last for up to a year without refrigeration!

www.bbcgoodfood.com/recipes/3555/prese鈥?br>
For your dish a fresh lemon will suffice.
basically...old lemons