Instructions: Halve lemons width-wise and cut each half into 4 wedges; remove seeds. In a clean, dry, wide-mouth 1-quart canning jar, combine lemons, lemon juice, ginger, chilies, salt and sugar. With a long-handled wooden spoon, stir well. Make sure lemons are covered with liquid and the jar is completely filled; add more juice if necessary. Place jar in refrigerator for 1 week. Shake jar every other day.

Among other dishes, Ming Tsai loves adding preserved lemons to meat sandwiches.

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