Lemon Confit

Directions

1. 1
   At least 2 weeks and up to 1 month before you will use the confit, select a jar large enough to accommodate the lemons.
2. 2
   Cover the bottom of the jar with a 1-inch layer of salt and add the lemons, separating them with a 1-inch layer of salt and covering the top with a 1-inch layer of salt.
3. 3
   Cover and refrigerate.
4. 4
   If the salt becomes wet, pour it out and replace it with fresh.
5. 5
   After 2 weeks, remove lemons from the salt, rinse, and peel with a sharp paring knife.
6. 6
   Use the skin only, discarding the flesh.
7. 7
   In a small saucepan, cover the lemon peel with cold water, bring to a boil over high heat, and boil 30 seconds.
8. 8
   Drain and rinse in cold water.
9. 9
   Cut into desired size.