Direction

To make the preserved lemons:

1. In a small saucepan over medium-high heat, dissolve the salt in water and then remove the brine from heat.
2. Wash and scrub your lemons thoroughly to remove any wax from store-bought lemons, or any dirt from homegrown lemons.
3. Slice off the top and bottom of the lemon so that a little flesh is showing.
4. Slice the lemon lengthwise into quarters, but do not slice all the way through.
5. Liberally salt the inside of your almost-quartered wedges and set aside while you slice and salt the other lemons.
6. Pack the lemons into your jar and cover them completely with brine.
7. If you're using a widemouth jar, or if your lemons won't stay submerged, sink a glass weight in the jar to hold the lemons down.
8. Wipe any salt residue off the rim and seal the jar loosely with a lid, as you want to let the gases escape as your lemons ferment.
9. Leave the jar out at room temperature for at least three weeks. The lemons may turn darker and the brine may become cloudier during this time — that's when you know they're good and ready!

To make the salty lemonade:

1. My favorite way to drink this is mixed with soda water, but you can also use still water for a more traditional lemonade or Sprite for a refreshingly fizzy drink.
2. Separate and spoon a chanh muối wedge into a tall glass.
3. Muddle the lemon in your glass with a spoon to mash most of the juices out.
4. Add your choice of soda water, still water, or Sprite. If using soda or still water, stir in a few spoonfuls of sugar to taste. It should have a salty-sweet flavor that's not too overpowering.
5. Add ice if desired, and serve!
6. For another variation that can help soothe your cold symptoms, simply steep a chanh muối wedge in a cup of hot water and stir in some honey. I swear this little home remedy works!