1) Starting at the stem end of 14 lemons, cut a long X into each one, stopping just short of the bottom so that the fruit stays intact.

2) Combine 1 cup kosher salt and 1¼ cups sugar in a mixing bowl. Sprinkle the mixture into the cuts on each lemon. Place the seasoned lemons in a large container. Top with the remaining salt and sugar. Submerge the lemons in water. Cover the container tightly.

5280 March 2013
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3) Refrigerate. As the lemons preserve, they release their water, which makes a briny solution. Every couple of weeks, stir the fruit to disseminate the salt and sugar. Use after a minimum of eight weeks for the best flavor.

This article was originally published in 5280 March 2013.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.