Active Time

　　15 min

　　Total Time

　　5 days

　　Though you can certainly buy preserved lemons, we prefer the rich, clean taste of homemade. This technique, adapted from Paula Wolfert's, brings a multidimensional freshness and a wonderfully distinct pungency to the lemons, which are as much a revelation in salads, soups, or even cocktails as they are alongside the grilled fish. There's no need to rinse them first, but do discard the pulp — only the rind is eaten with the grilled sardines.

　　

Ingredients

Makes 48 wedges

　　6 lemons

　　2/3 cup kosher salt

　　1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons)

　　2 tablespoons olive oil

　　

Special Equipment

a 6-cup jar with a tight-fitting lid

　　

Step 1

Blanch lemons in boiling water 5 minutes, then drain. When cool enough to handle, cut each lemon into 8 wedges, discarding seeds. Toss lemons with kosher salt in a bowl, then pack lemons, along with their salt, tightly into jar.

　　

Step 2

Add enough lemon juice to cover lemons. Seal jar and let lemons stand at room temperature, shaking gently once a day, for 5 days.

　　

Step 3

Add oil to jar and refrigerate.

　　Cooks' note:

　　Preserved lemons can be chilled, covered in their juices, up to 1 year.