Recipe courtesy of Emeril Lagasse
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Total:
72 hr 15 min
Prep:
15 min
Cook:
72 hr
Yield:
1 quart

Ingredients

  • 2 dozen medium size fresh lemons
  • Sea salt
  • 1 quart glass jar with lid

Directions

Slice each lemon in half. In a mixing bowl, toss the lemons generously with salt. Place half of the lemons in the quart jar. Juice the remaining lemons and pour into the jar. Fill the jar to the top. Secure the lid and let sit in a cool dry place for at least 3 days. The lemons, can set longer and will keep in the refrigerator.

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