Paula wolfert's seven-day preserved lemons

1 servings

Ingredients

Quantity Ingredient
4 larges Lemons; (preferably
; thin-skinned),
; scrubbed (about 6
; ounces each)
⅔ cup Kosher salt
1 cup Fresh lemon juice; (from about 5 large
; lemons)
Olive oil

Directions

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.

Makes 4 preserved lemons.

Gourmet August 1994

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