Lemons Broiled in Brine and Preserved in Oil

1. 1

   With a sharp knife, make 8 superficial, not deep, incisions into the skin from one end of the lemon to the other.

2. 2

   Put the lemons in a large pan with salted water (4 tablespoons salt for 4 lemons) to cover.

3. 3

   Put a smaller lid on top of them to weigh them down since they float, and boil for about 25 minutes, or until the peel is very soft, then drain.

4. 4

   When cool enough to handle, scoop out the flesh, pack the skins in a glass jar and cover with sunflower or light vegetable oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.