Author Notes
Variation on several recipes found on the internet. —SUSAN H
Ingredients
-
1 cup
Kosher salt
-
6
lemons, thin skinned
-
1 cup
fresh squeezed lemon juice
-
boiling water
-
1
glass jar, canning or other attractive, heat resistant glass jar
Directions
-
Scrub lemons. Cut through into quarters, leaving the base intact.
-
Pack the salt into the cut center of the lemons.
-
Place the lemons into the jar. Depending on the shape of the jar and the size of the lemons, not all six may fit. They should be really close.
-
Pour in the lemon juice. If necessary top with boiling water to within 1/4 inch of the top. Use a knife to eliminate any air pockets. Tighten the lid.
-
Store in a cool, dark place for three weeks. Check occasionally and shake gently. Once opened, store in the refrigerator.
See what other Food52ers are saying.