Preserved Lemons

• 6 lemons or Meyer lemons, washed and dried
• kosher salt
• granulated sugar
• extra virgin olive oil

Stand each lemon on end and cut into quarters from the top to close to the bottom, leaving the bottom end intact. Mix equal parts of salt and sugar. Spread a thin layer in the bottom of a container. Stand the lemons in the container and pack the remaining mixture all around them; the lemons should be totally encased in the mixture.

Let cure in a cool, dry spot or refrigerate for 2 month