Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
131
Calories
0g
Protein
14g
Fat
4g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 10-12 lemons
- 3 cups coarse salt
- 1/4 cup olive oil
- =
Directions
1
Blanch half of the lemons in boiling water for about 5 minutes.
2
Let them cool down and then cut the lemons into wedges, picking out the seeds as you go.
3
Put the wedges into a bowl with the salt before putting them into jar.
4
Squeeze about 1 cup of lemon juice from the remaining lemons and then add the juice, covering the lemons, and then seal the jar.
5
Let them stand at room temperature. Shake them gently once a day for 5 days.
6
Add oil after the fifth day and chill. They will keep for about a year.
7
This makes about 50 pieces.
Recipe sourced from
fandom