When life gives you lemons, preserve those lemons

Back in Missoula, I visited The Silk Road as often as I could before moving. One night we ordered an appetizer of warmed olives, pretty standard. But these olives came with tiny slices of preserved lemons. They were awesome. I had to have more, but I haven't seen them on any menu since. I decided to take matters into my own hands.

I gathered:

• 3 Lemons (any type will do, but I'm told Meyer Lemons are the way to go)
• Canning and Pickling Salt
• A large sized canning jar
  
• Water

Then I cut off the nubs on the sides of the lemons and scored the skin about 8 times on each lemon from one severed nub to the other. I added 1/3 cup salt to 6 cups of water and brought that to a boil. Then I boiled the lemons for 8 minutes and turned the heat off. I left them in the warm water for another 30 minutes. I dropped the lemons in the jar and then poured the water I boiled them in over the top, completely covering them. Then I put the top on and screwed down the ring and waited. And waited. Each day I flipped the jar so the salt wouldn't settle. I'm told you can also shake the jar everyday. After 7 days, I pried off the lid and tasted.

Delicious. Not too salty and still tart.

Now I just need to figure out what to use them for. They aren't really just snack food by themselves. They factor heavily in Moroccan cuisine, so I'll have to do some research and figure out what I can make with these awesome preserved lemons.