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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 1 tablespoon kosher salt
- 1/2 teaspoon saffron thread, crushed
- 2 cups lemons, thinly sliced
- 1/4 cup lemon juice
- 1 tablespoon olive oil
Method
- Combine salt and saffron. Place one lemon slice in bottom of wide mouth 2 cup jar. Sprinkle a dash more salt mix. Repeat layers with remaining lemon slices and salt mix. Cover and let stand at room temp 3 days.
- After 3 days, press the lemon slices down with a spoon. Pour juice and oil over them.
- Place something one them that will weigh them down.
- Cover and let stand at room temp 5 days.
- Can be stored at room temp up to a month, refrigerated up to 6 months.
