Lemon Confit

I made lemon confit. This picture sucks, but is the best one I took. J. and I agree that this is the prettiest thing I have ever made. I like that you can see little bits of garlic in it.I need a better digital camera.

I started by slicing the lemons as thinly as possible. The recipe was for 12, but that is for commercial use, and a bit ridiculous, so I cut it to 3. First I tried using the mandoline, but it wasn't working well, and it was having trouble with the seeds. So I ended up slicing by hand and picking out the seeds as I came across them. The slices then get layered with salt, sugar, and minced garlic, and then let it sit for three days. Then I drained my slices, dropped them in a jar, and covered it with olive oil.