Preserved Meyer Lemons

Ingredients

• 2 1/2 to 3 pounds Meyer lemons, 10-12
• 2/3 cup kosher salt
• 1/4 cup olive oil

Method

• A 6 cup jar with tight fitting lid is needed to make this.
• Blanch 6 lemons in boiling water for 5 minutes.
• When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
• Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day for 5 days. Add oil and chill.

Notes

• Yield:
• "48 pieces"