Egyptian Pickled Lemons

1. 1

   Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).

2. 2

   Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.

3. 3

   Place 1 tablespoon salt on bottom of a large mason jar.

4. 4

   Pack in the lemons, pushing down to release more juice.

5. 5

   Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.

6. 6

   Cover with lemon juice and seal.

7. 7

   Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.

8. 8

   If a lacy or cloudy growth appears, remove it with a wooden spoon.

9. 9

   To use, rinse lemons briefly as needed under running water.

* Per serving · 4 servings · Values may vary.

No additional tips available.