|½ cup||Kosher salt|
|½ cup||(to 1 cup) lemon juice|
|Extra-virgin olive oil (opt)|
Scrub the lemons and dry well. Cut each lemon into 8 wedges and each wedge in half. Remove any seeds. Place the lemons in a bowl with the salt and mix well. Transfer the lemon mixture to a clean glass jar with a glass or plastic-coated lid. Add lemon juice to cover.
Seal the jar and let the lemons pickle at room temperature for at least 5 days, shaking the jar from time to time to mix the juices.
For extra flavor, stir in a tbs or two of olive oil. Store in the refrigerator.
Great for enlivening seafood, pasta, or grain dished. Pickled lemons will keep almost indefinitely, and a little goes a long way. A tiny spoonful of the juice makes a wonderful addition to salad dressing.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 189 Submitted By DIANE LAZARUS On 10-26-95