PRESERVING LEMONS

By gaster16

Ingredients

• 12-15 lemons
• 1/2 cup kosher salt

Preparation

Step 1

Cut 7 of the lemons lengthwise, almost into quarters, leaving them intact at one end. You can also slice them thin. Using your fingers, stuff as much salt as possible inside the lemons, close them, and place in sterilized wide-mouth 1 quart jar. Squeeze the juice of at least 4 lemons into the jar. Allow to stand, half covered, at least 1 week on the counter, shaking the bottle each day, or until the peels sink with the weight of the salt in the jar. Then add a few more salted lemons, lemon juice, and if you like olive oil to cover. Close the jar and leave out on the counter for at least 3 weeks before using. When using, merely rinse with water, remove the seeds, and chop up for your recipes. Refrigerate after opening.