Canned Preserved Lemons

1 dozen small lemons (about 3 pounds)

1 cup coarse sea salt

Extra-virgin olive oil

 

Fill a 1-quart canning jar with boiling water. Let the water sit for 1 minute; drain the jar and invert it on a clean towel to dry. Slice off and discard the stem and blossom ends of 6 of the lemons and cut them lengthwise into eighths. Put the wedges in a nonreactive bowl. Juice the remaining lemons; you should end up with about 1 cup of juice. Set the juice aside. Add the salt to the bowl and toss the lemon sections to coat before packing them into the jar. As you fill the jar, add the salt from the bowl, evenly distributing it throughout the jar. Cover the lemons with the juice, leaving ½ inch of headroom between the juice and nonreactive lid. Let the lemons sit at room temperature for a week. Shake the jar every day to redistribute the salt and juice. After a week, add oil to cover and refrigerate for up to 6 months.