Eosinophilic Esophagitis Friendly Olive Oil Preserved Lemons
Total time672 hr 20 min
Prep time20 min
Cook time0 min
4.7(26)
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Learn more →Ingredients
16 servings
- 9 whole lemon
- ¼ cup kosher salt
- 2 tbsp olive oil
Instructions
- 1
Sterilize a 1-quart wide-mouth glass jar and its lid by running them through a hot dishwasher cycle or submerging them in boiling water for 10 minutes, then setting them upside down on a clean towel to air-dry completely.
- 2
Working over a bowl to catch any juice, cut each of the 4 scrubbed lemons from the top down into quarters, stopping about 1/2 inch from the base so the lemon stays hinged at the bottom.
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