By In The Kitchen With Stefano Faita

INGREDIENTS

2 lemons, thinly sliced, preferably organic
Juice from 1 lemon
1 tbsp. kosher salt
1 tbsp. sugar
1 tbsp. olive oil
1 tbsp. peppercorns


PREPARATION

Add lemon slices, lemon juice, kosher salt, sugar, olive oil and peppercorns to bowl. Toss. Pack tightly in small jar with re-sealable lid. Cover. Let sit for 4 hours at room temperature, shaking occasionally. Store in fridge and use within 1 to 2 weeks.

To use: remove a few lemon slices from the brine and chop very finely. Sprinkle on soups, salads, stews or fish.

Yield: 1 jar

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