- 8 to 10 large thick-skinned lemons
- Coarse sea salt
- Wash and dry the lemons thoroughly.
- Remove any green points attached to the ends of the lemons.
- Cut them in quarters lengthwise.
- Place 2 to 3 pieces in a clean wide-mouth quart-sized glass jar, top with a thick layer of salt.
- Lemon, salt, lemon, salt, and so on, all the way to the top, pressing down hard as you go to draw out the juice.
- Don’t worry if the juices don’t appear immediately; they soon, will, with all that salt.
- The lemons should be totally submerged by their own juice, and reach all the way to the top of the jar.
- Top with an extra layer of salt to enur that no lemon skin is exposed (or it will mold).
- You will need 2 jars.
- Place the jars in a dark cool place (I keep mine under the sink).
- They will be ready in two weeks, at which point they should be refrigerated.
- To use, take out a quarter of lemon at a time.
- Discard the pulp, rinse the skin thoroughly, and mince.
- Add to fish and chicken dishes, bean soups, salads, and salsas.
- Makes about 2 quarts.
- After the two weeks of pickling at room temperature, store refrigerated.