Ingredients
- 2 lemons ripe
- 1/3 cup kosher salt
- 1/2 cup fresh lemon juice
- Olive oil
Directions
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Scrub lemons and dry well.
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Cut each into 8 wedges.
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Toss with salt and place in a 1/2-pint glass jar with a glass or plastic-coated lid. Pour in lemon juice.
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Cover jar tightly and let lemons ripen at room temperature for 7 days, shaking jar each day to distribute salt and juice.
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To store, add olive oil to cover and refrigerate for up to 6 months.