Instructions: Place lemons (or mix of lemons and limes) in freezing compartment overnight. The next day scrub and slice them. Sprinkle with salt and leave in a colander to drain and soften. This can take several hours or longer depending on the weather. Arrange the slices in layers in a glass jar, sprinkling each layer with paprika. Cover completely with oil. They are ready in about a month when they are soft and a beautiful warm golden color. Store in a cool, dry place.

This recipe yields 6 preserved lemons.

For an alternative method of preserving lemons: Take as many lemons or limes as you wish to preserve. Stud each with 6 cloves. Pierce the skins with a skewer to save your thumbs. Place in a glass jar and cover completely with oil or white vinegar. Keep cool. They will be ready in 3 to 4 weeks.

Salt-Preserved Lemons: Scrub the wax off of the lemons or use unwaxed and merely wash them. Dry thoroughly. Slice the lemon lengthwise into quarters, but not all the way to the bottom. The quarters should still be joined. Place in a large clean dry glass/glazed ceramic jar and pack salt around and in the lemons. It takes a fair amount of salt so dont be stingy. Make certain they are covered by salt and cap the jar. Leave in the fridge or on a shelf in a cool place for at least two weeks, four weeks seems to be ideal but various people do it various ways.

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