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 ups o 6 months. When ready to use, rinse off salt, scrape away pulp, and use the peel (typically diced or julienned).