Ingredients

• 10 to 12 lemons (2 1/2 to 3 lb)
• 2/3 cup kosher salt
• 1/4 cup extra-virgin olive oil
• a 4- to 6-cup jar with a tight-fitting lid

Instructions

1. Blanch 6 lemons in boiling water 5 minutes, then drain. Cut each lemon into 8 wedges and discard seeds. Toss with kosher salt in a bowl, then firmly pack with salt into jar.
2. Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and screw on lid. Let stand at room temperature, shaking jar gently once a day, 5 days. Add oil to lemons and chill, covered.