Lemon Confit Recipe:
5 cups kosher salt5 tablespoons sugar
6 lemons, scrubbed and sliced
Add various seasoning to your taste
In a large bowl, mix the salt with the sugar. Toss the lemons with half of the sugar-salt. Pour a small layer of sugar-salt into a clean quart-size jar. Layer the lemons in the jar, covering them with the remaining sugar-salt as you go. Refrigerate the lemon 3 days. Rinse salt and place in clean container and cover with oil. Use for up to a month.