Ingredients

• 2 lemons ripe
• 1/3 cup kosher salt
• 1/2 cup fresh lemon juice
• Olive oil

Directions

1. Scrub lemons and dry well.

2. Cut each into 8 wedges.

3. Toss with salt and place in a 1/2-pint glass jar with a glass or plastic-coated lid. Pour in lemon juice.

4. Cover jar tightly and let lemons ripen at room temperature for 7 days, shaking jar each day to distribute salt and juice.

5. To store, add olive oil to cover and refrigerate for up to 6 months.

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