Ingredients
- 4 large lemons, cut into 8 wedges each
- ¾ cup kosher salt
- ¾ cup olive oil
What Makes This Recipe So Good
Cooking Hints
- Cut lemons into quarters but keep them attached at the base for easy packing.
- Make sure to press the lemons firmly in the jar to release their juices and cover them completely with salt.
Directions
Coat the lemon slices with kosher salt, making sure each piece is well covered. Then, pack them into a clean 2-quart glass jar. Pour fresh lemon juice over the slices until they're all submerged. Seal the jar tightly and leave it on your countertop for about a week, giving it a gentle shake or turning it over once a day to keep everything well mixed. After a week, add enough olive oil to the jar to fully cover the lemons—this helps preserve them longer. Store the jar in the fridge, and they should keep for up to four months. When you're ready to use them, scoop out the lemon pulp from the peel and scrape away the white pith, leaving just the bright yellow rind. Slice the rind into thin strips and toss them into your dishes for a fresh, tangy punch.
