Preserved lemons

By therman

Kathy's recipe

Ingredients

• 10 small lemons, scrubbed, cut from top to bottom in quarters (but not all the way through)
• 1 cup kosher salt
• Olive oil to cover

Preparation

Step 1

After cutting lemons, pack with salt by prying lemon open one way and adding a tablespoon of salt, and then open it the other way and add salt. Pack into a clean wide mouthed mason jar using a stainless steel spoon. Wood harbors bacteria. Let them stand at room temperature for one week. Press again and cover with oil. Chill for one month before using.