Preserved Lemons

Preserved Lemons
Enough lemons to fill a sealable jar of your choosing
Coarse sea salt
Enough vegetable oil to cover all the lemons
Wash the lemons under cold running water, then pat them dry.
Cut a small slice off the bottom of each lemon so it can stand upright. With the lemon standing upright, make two diametrical cuts at a 90-degree angle to each other about two-thirds of the way down through the lemons as if you were going to cut it into quarters; do not cut all the way through.
Squeeze the cuts open and fill each lemon with about 1 tablespoon of the salt.
Pack the lemons tightly into the jar. Fill the jar completely with the vegetable oil, seal it and refrigerate for 1 month.
To use the lemons, scrape away the seeds and the remnants of the flesh, and use only the skins. Before using, blanch them in boiling water for up to 1 minute to remove any bitterness.
Preserved lemons can be stored in a tightly sealed jar in the refrigerator for up to 6 months.
?Dinner After Dark: Sexy, Sumptuous Supper Soirees? by Colin Cowie (2002 Potter, $40)