Saffron Preserved Lemons - cooking recipe

Ingredients

1 tablespoon kosher salt
1/2 teaspoon saffron thread, crushed
2 cups lemons, thinly sliced
1/4 cup lemon juice
1 tablespoon olive oil

Preparation

Combine salt and saffron. Place one lemon slice in bottom of wide mouth 2 cup jar. Sprinkle a dash more salt mix. Repeat layers with remaining lemon slices and salt mix. Cover and let stand at room temp 3 days.
After 3 days, press the lemon slices down with a spoon. Pour juice and oil over them.
Place something one them that will weigh them down.
Cover and let stand at room temp 5 days.
Can be stored at room temp up to a month, refrigerated up to 6 months.