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Ingredients
- 4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
- 2/3 cup coarse salt
- 1 cup fresh lemon juice (from about 5 large lemons)
- olive oil
Method
- Dry lemons well and cut each into 8 wedges.
- In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity).
- Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid.
- Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice.
- Add oil to cover lemons and store, covered and chilled, up to 6 months.
