- 2 dozen medium size fresh lemons
- Sea salt
- 1 quart glass jar with lid
Slice each lemon in half. In a mixing bowl, toss the lemons generously with salt. Place half of the lemons in the quart jar. Juice the remaining lemons and pour into the jar. Fill the jar to the top. Secure the lid and let sit in a cool dry place for at least 3 days. The lemons, can set longer and will keep in the refrigerator.
Recipe courtesy of Emeril Lagasse, 2000