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Makes 1 jar
- 1 bag (7-10) soft-skin lemon rinds (Meyer lemons preferable)
- Juice from all those lemons
- 2 tablespoons olive oil
- 5 tablespoons salt
- 2 tablespoons saffron
- 1 tablespoon black caraway seeds
- Juice all of the lemons and set juice aside.
- Boil the lemon skins until soft, approximately 10 minutes. Strain.
- Cut the lemon peels in eighths and place in a Mason jar.
- Mix in the lemon juice, salt, saffron, and caraway seeds.
- Top the jar with olive oil.
- Allow to pickle 5+ days.