Ingredients

• 8 thick-skinned lemons
• Coarse salt
• 1 drizzle of sunflower oil

Clean the lemons with a damp cloth, without washing them. Cut them into 1 cm slices. Pour some coarse salt onto a plate. Dip each lemon slice on both sides and place them in a large jar. Fill the jar to the top. Place half a lemon on top and close the jar. Leave to rest at room temperature for 4 to 5 days. Then add a drizzle of oil and place the jar in the refrigerator. After 10 to 15 days, the lemons are preserved. They keep for months.