I can't imagine my kitchen with out them now....
4 lemons or 6 lemons depends on size
1/2 cup Himalayan Pink salt
1 tsp dried crushed red pepper
4 springs fresh rosemary Note: I chose to omit the rosemary and the chilies
1 cup fresh lemon juice
Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle. Discard water.
Cut lemons into wedges press pulp of lemons to release juice save juice in small cup.
Pack lemon wedges with pink salt, red pepper, and rosemary in a medium bowl. Pack into a jar.
Pour lemon juice over lemon wedges to cover. Seal jar, store in cool dark area, turning and shaking jar once everyday.
Chill at least 3 days or until rinds are soft and pliable. Store lemons in refrigerator up to 1 year.
Tip: Stir finely chopped pieces into hot or cold dishes for a burst salty, lemony flavor. Be sure not to use the salty pulp just the rind, rinse and remove pulp then finely chop preserved lemon, adds a wonderful taste to soft cheese, chicken, pork, rice let your mind run wild tastes wonderful in couscous and a million other dishes.