Recipe courtesy of Cooking Channel
Print
Total:
5 min
Prep:
5 min
Yield:
1/2 pint
Level:
Easy

Ingredients

  • 4 lemons
  • 4 tablespoons kosher salt

Directions

Wash the lemons well and pat them dry. Slice the lemons thinly (about 1/4-inch thick) and stack them in a pint jar or container with a tight-fitting lid, sprinkling a generous serving of salt between each layer. Place in a cool, dark place and let sit for 2 weeks, shaking the container every couple of days to distribute the juices. The lemons will be ready to eat after 1 week, and take on their "preserved" character after 2 weeks. 

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