6 to 12 lemons
kosher or sea salt
vegetable oil to cover lemons
Slice lemons into 1/4 inch slices and place in a colander over sink or bowl. Salt each layer and allow lemons to sit overnight to remove excess moisture from lemons. Rinse lemons with water and pat dry with paper towels. Place lemons in glass jar and cover with vegetable oil. Place in the refrigerator for a least a week before using. They keep almost indefinitely in the refrigerator in the oil. Use as a condiment with foods from the Middle East.
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