How I did it: "quarter" a lemon without cutting all the way through.  In other words, make two criss-crossing cuts through the non-stem end of the lemon all the way through to the stem end while ensuring that the resulting 4 pieces stay attached at the stem end.  You've just increased the surface area of the lemon to allow for absorption of the brine.  Pack in salt and place in a jar.  The salt will start drawing lemon juice out, creating a natural, preserving brine.

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Jul 13, 2009, 05:44PM PDT | 0 comments | 2 cheers