Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: combine salt and saffron. place one lemon slice in bottom of wide mouth 2 cup jar. sprinkle a dash more salt mix. repeat layers with remaining lemon slices and salt mix. cover and let stand at room temp 3 days. after 3 days, press the lemon slices down with a spoon. pour juice and oil over them. place something one them that will weigh them down. cover and let stand at room temp 5 days. can be stored at room temp up to a month, refrigerated up to 6 months.

Target recipe: quarter each lemon from top to 1/2 inch from bottom. sprinkle with salt on exposed flesh and reshape fruit. place 1 t of salt in the bottom of a sterilized one pint mason jar. pack in the lemons, pushing down with addition and layering remaining salt and spices along the way. press lemons down to release their juices. add fresh lemon juice to cover lemons if needed, leaving some head space. top with a sterile lid, and shake jar well. shake jar once every day, for 30 days, and then you're ready to use. note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful. you need to rinse your lemons anyway before using to remove the salty brine.