Preserved Lemons of Joy
When buying them – look for those with a thin peel and lots of juice
Slice the lemons into paper thin slices (as much as possible) and take out the seeds. Place in a small jar and every few slices sprinkle salt generously. Also press the lemons down so their juice runs out. When you get to the top of the jar the juices should reach the ¾ mark or above. Squeeze more juice as needed to cover everything and then add a thin layer of olive oil. Close tightly and put aside in a bright spot for 2-3 days.
Check if ready – it should be very soft in texture and sourness. Keep on the counter for a week or two (if it’s not too hot) or refrigerate.