Preserved Meyer Lemons

1. 1

   Blanch 6 lemons in boiling water 5 minutes.

2. 2

   When cool enough to handle, cut lemons into 8 wedges each and discard seeds.

3. 3

   Toss with salt in a bowl and pack into jar.

4. 4

   Squeeze enough juice from remaining lemons to measure 1 cup.

5. 5

   Add enough juice to cover lemons and cover jar with lid.

6. 6

   Let stand at room temperature, shaking gently once a day, 5 days.

7. 7

   Add oil and chill.

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