Servings: 0
- Large mason jar
INGREDIENTS
- 6 lemons, thoroughly washed and sliced
- 6 teaspoons coarse salt
- Olive oil, enough to fill up ⅔ of the jar
- Lemon juice, enough to fill up ⅓ of the jar
INSTRUCTIONS
- Arrange the lemon slices tightly in a jar. Sprinkle a teaspoon of salt between each layer.
- Fill the jar with the olive oil and lemon juice, then cover with plastic wrap, seal tightly and leave it on your kitchen countertop. Make sure to shake it occasionally.
- After 4-5 days, transfer the jar to the fridge and enjoy the pickled lemons with every meal.