Gather Your Ingredients
Key Equipment
Before You Begin
We highly recommend using a mandoline to slice the lemons for this recipe. Lemons sliced with a knife won’t be as thin and will need to brine longer before they are ready for use.
Instructions
1.
If using mandoline, slice lemons into 1/16-inch-thick rounds. If using sharp knife, slice lemons into rounds as thin as possible. Pick out and discard seeds. Transfer lemons to heat-resistant 2-quart jar or container. Bring water, sugar, and salt to boil in medium saucepan over high heat, whisking frequently to dissolve sugar and salt, 2 to 3 minutes.
2.
Pour hot brine over lemons and let cool for 20 minutes. Cover and refrigerate until lemons are soft and seasoned throughout, at least 16 hours for 1/16-inch-thick rounds or at least 36 hours for ⅛- to ¼-inch-thick rounds. (Lemons can be refrigerated for up to 2 weeks.)
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