This recipe comes from Alison Altomari, who works for the California Olive Oil Council and has a blog, www.alaalison.com
Yield: two medium mason jars/or about 4 small ones.
About 2 to 3 cups of fresh lemon juice
California Extra Virgin Olive Oil
Whole juniper berries (optional)
In advance: Start by scrubbing the lemons to remove any dirt. Sanitize the jars and lids by a quick dip in a hot water bath, or 30 minutes on a baking sheet in the oven at 250 degrees. Allow the jars to cool completely before starting this.
Juice the lemons. Prep the lemons for your jars. I had two small jars and one large.
For the small jars, slices are the way to go. Slice the lemons and toss them in a bowl with a generous amount of salt. So much salt that each slice is coated. Add about a 1/4" of salt to the bottom of the jar to start. Then stack them in your jar, adding a couple peppercorns and bay leaves (and juniper berries if using). Really pack the lemons in tight.
For the larger jars, start with about 1/2" of salt on the bottom of the jar. Quarter the lemons, but do not cut through, leave the bottom intact so they are still connected to the stem. Open up the lemon and pack with salt. Close it back up and repeat for as many lemons as you can fit in this jar. Add a few peppercorns and bay leaves. Pack it tight.
After the lemons are in the jars, top the jars with lemon juice to fill almost to the top. Add a bit of olive oil on the surface so the jar is full. Seal close.
Store for one month in a cool, dark spot like a pantry. Shake them up every few days. Refrigerate after opening - lasts one month in fridge, up to one year unopened.
The finished product will be glossy, soft and fragrant. Cut up the peel for use with grains, salads or fish. The pulp is great with dressings or to flavor meats before roasting or grilling.