Photo: Iain Bagwell
Prep Time
10 Mins
Cook Time
10 Mins
Chill Time
72 Hours
Total Time
72 Hours 20 Mins
Yield
Makes 1 quart

Stir finely chopped pieces into hot or cold dishes for a burst of salty, lemony flavor.

How to Make It

Step 1

Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle.

Step 2

Cut lemons into wedges; discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year.

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