We used to make this, and this salad dressing at a restaurant I worked at in college, and it was always my favorite. It takes a while for the lemons to soften and take on the preserved taste, but they essentially don’t go bad, especially if you fold up some plastic wrap and keep it in constant contact with the top of the lemons and their liquid.
Ingredients
- 5 lemons seedless of Meyer if available
- 40 g salt
- 20 g sugar
Instructions
- Combine salt and sugar in small bowl.
- Cut on the top and bottom edges of the lemon.
- Make four cuts from the top to around halfway through.
- Pack the lemons with the salt/sugar mixture.
- Fill a large glass jar with the lemons. Sprinkle over some of the left over salt and sugar.
- The next day, the lemons will have released a lot of liquid. Press the lemons down firmly until they are completely submerged in liquid.
- Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.