Sliced Preserved Lemons

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Makes 1 quart jar

6 whole lemons
1 cup salt
1 cup sugar
1 cup pickling spice
4 cups distilled white vinegar

Bring 5 cups of water to a boil in a medium pot over high heat. Add the lemons and cook for 5 minutes. Drain. Cut off and discard the ends once cooled. Cut the lemons into thin slices and layer the slices into the jar, leaving 1 inch of headspace.

Combine the salt, sugar, pickling spice, and vinegar in a small saucepan, bring to a boil over high heat, and boil for 10 minutes. Pour this brine over the lemons to cover them and fill the jar, leaving ½ inch headspace. Cover with the lid and ring, and refrigerate for 10 days before using. These will keep for a month, refrigerated.

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