Ingredients
fresh lemons, washed, patted dry, cut into eighths lengthwise
1/2 cup kosher salt
Glass jars
Extra-virgin olive oil, for storing

Instructions
In a mixing bowl, toss the cut lemons generously with the salt and pack the lemons fairly tightly in the sterilized jar. Cover the lemons with lemon juice and secure a lid. Shake the jar gently daily to redistribute the liquid and salt. Leave in a cool dark place for 2-3 weeks. After opening, pour a little olive on top to make a barrier and refrigerate.