These will stay good in your refrigerator for 3-4 months. When you’re ready to use them, just bring them to room temperature.
You can also do this recipe using oranges and orange juice.
Alright, let’s get to preserving!
[ingredients title=”Equipment”]
- Scrub sponge
- Chef’s knife
- Gallon sized glass container with non-metal lid
[/ingredients]
[ingredients title=”Ingredients”]
- 12 lemons
- 24 oz. container of coarse sea salt
- 24-32 oz. bottle of real lemon juice
- Extra virgin olive oil
[/ingredients]
[directions title=”Directions”]
1 Clean lemons by scrubbing the peel and drying lemons well.
2 Cut and/or slice lemons into wedges or slices or both.
3 Transfer lemons to glass container and cover with sea salt and lemon juice.
4 Close container tightly and let lemons ripen at room temperature for 3-5 days. Shake the container daily to evenly distribute the salt and juice.
5 Once ripe, add olive oil to fill the container and refrigerate for up to 3-4 months.
[/directions]
