Ingredients
The following ingredients have 8 Servings
- 8 whole lemons
- ½ cup kosher salt
Instruction
- Wash and dry the fruit.
- Trim ¼ inch off the top and bottom of each lemon. Split each lemon lengthwise into quarters, being careful not to cut all the way through at the bottom. The quarters should still be connected to the base.
- Spoon a generous amount of salt onto the split lemons and place them in a large bowl or plastic bag. Refrigerate overnight. The salt will cause the lemons to release a large amount of juice which is what you want.
- Place the lemons in sterilized mason jars and mash them down firmly. This will release even more juice. The lemons must be completely submerged in the lemon juice. If not, you will need to add more freshly squeezed juice.
- Seal the jars and store in the refrigerator for at least 4 weeks and up to 6 months or longer for the best results. The longer you wait to use the lemons the more their flavor develops.
