Ingredients
2 large lemons, scrubbed, dried, and each cut into 8 wedges
1/3 cup coarse salt
1/2 cup fresh lemon juice
Extra-virgin olive oil
Preparation
Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.
To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.
