Paula Wolfert's Seven-Day Preserved Lemons

1. 1

   Dry lemons well and cut each into 8 wedges.

2. 2

   In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity).

3. 3

   Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid.

4. 4

   Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice.

5. 5

   Add oil to cover lemons and store, covered and chilled, up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.