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“...from the Williams Sonioma book, The Art of Preserving. Makes (1) quart jar.”
READY IN:
20mins
SERVES:
8
YIELD:
1 Quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 1 1/2 quarts of water to a boil.
  2. In cold water, scrub lemons of any dirt or wax.
  3. Add lemons to water and bring back to a boil. Cook until softened for 3 minutes.
  4. Remove with a slotted spoon and set aside to cool.
  5. Cut each lemon lengthwise leaving them attached at the stem.
  6. Sprinkle 1 Tbs. salt into the center of each lemon.
  7. Place 1 Tbs. salt in the jar and pack the lemons into the jar.
  8. Pour enough lemon juice to cover the lemons leaving ½” of headspace.
  9. Seal the jar tightly and keep in a cool, dark area.
  10. Rotate jar once a day for five days.
  11. Do not refrigerate until opening the jar. Lemons will keep fresh up to a year in the refrigerator.

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