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

Caroline Wright
Recipe by Coastal Living February 2012

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Credit: Iain Bagwell

Recipe Summary test

prep:
10 mins
cook:
10 mins
chill:
3 days
total:
3 days
Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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