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Wash and dry the lemons. Cut them in quarters or eights without detatching the pieces completely at the stem end. In a bowl toss the lemons with the salt, pressing down on the lemons to extract most of thier juice. Place the salt-coated lemons in a 1-1/2 quart jar. Add the pink peppercorns, cinammin stick, bay leaves, and fill the jar with enough lemon juice to cover the lemons completely. You may need to add a llittle more lemon juice and salt to fill the jar. Cover and keep in a cood, dry place for 2 weeks, shaking the jar everyday. To store, top with a little olive oil and keep in the refrigerator. To use, discard the juicy flesh, wash the pith and skin under cold water and chop. (Although i eat the juicy flesh) Preserved lemond will keep up to 6 months. They become very sopur after that. This recipe makes 1 1/2 quarts
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