Paula Wolferts Seven-Day Preserved Lemons Recipe

  • 4 large (about 6 ounces each) lemons (preferably thin-skinned), scrubbed
  • 2/3 cup coarse salt
  • 1 cup fresh lemon juice (from about 5 large lemons)
  • olive oil
  1. Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.