By In The Kitchen With Stefano Faita
2 lemons, thinly sliced, preferably organic
Juice from 1 lemon
1 tbsp. kosher salt
1 tbsp. sugar
1 tbsp. olive oil
1 tbsp. peppercorns
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