Makes 1 Quart
- 6 to 8 organic lemons
- about 1 cup kosher salt
- 2 tablespoons extra-virigin olive oil
Wash the lemons thoroughly, then cut 6 of them lengthwise into quarters or eighths. In a clean, 1-quart mason jar, put 2 tablespoons salt, then toss each lemon wedge in salt and begin packing the wedges into the jar — and don’t be shy, because the goal is for the lemons to give up their juices, which mix with the salt, and to be completely submerged in juice. Continue packing in salted lemon slices until you reach the top. If the lemons aren’t completely covered in juice, cut another lemon, salt it, and cram those wedges in, too. if necessary, squeeze another remaining lemon and add the juice to jar. When full almost to the lip, add olive oil and cover. Seal tightly with a lid. Let stand at room temperature for 2 to 5 days, gently shaking once a day. Store in the refrigerator for up to 6 months. When ready to use, take some lemons out of the jar, cut them up a little bit and push them through a garlic press a few times. Remember these are really salty so no need to add salt to what you are adding them to.