Preserved Lemons - cooking recipe

Ingredients

2 1/2 - 3 lbs lemons (10 to 12)
2/3 cup coarse salt
1/4 cup olive oil

Preparation

Blanch 6 lemons in boiling water 5 minutes.
When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup.
Add enough juice to cover lemons and cover jar with lid.
Let stand at room temperature, shaking gently once a day, 5 days.
Add oil and chill.
Preserved lemons keep, chilled, up to 1 year.