Ingredients
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1
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1/4
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1/2
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-
-
-
-
-
-
-
-
-
-
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Directions
Steps
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1
Done
|
Thinly Slice Lemons, and Place in a Colander or on a Cutting Board Set at an Angle, With Paper Towels Underneath to Catch the Liquid. Generously Over With Salt, and Allow to Sit Until Tender and Slightly Translucent. |
|
2
Done
|
Arrange Lemon Slices in a Glass Jar in Layers. I Like to Line the Walls of the Jar With Vertical Lemon Slices, Too, Just to Make It Pretty, Especially If Giving as a Gift. |
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3
Done
|
Pour Oil in Jar to Cover Lemons, and Place Lid on Tightly. |
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4
Done
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These Can Be Used in as Little as Two Days, but Will Drastically Improve For Up to Three Weeks. I Don't Really Know How Long They Keep, Because I've Never Had Them Go Bad Before They Get Used. |
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5
Done
|
Pickled Lemons Can Be Used in Stews, in the Cavity of Roasted Chickens, or Chopped Fine and Stirred Into Yogurt as a Lovely Dip For Vegetables and Pita Bread. |
