INGREDIENTS:
10 small, organic lemons, scrubbed clean and rinsed well
1 C kosher salt
1 cinnamon stick
10 black peppercorns
1 dried thai chili
Olive oil to cover
* special equipment needed: Clean GLASS jar
Cut the cleaned lemons into quarters, but leave attached at the base. Set aside. Combine salt, peppercorns, and dried chili ( if using ) in a small bowl. Sprinkle salt mixture inside lemons and pack into the sterilized glass jar. After they have been packed into the jar, press down on the lemons to release the juices. Let them sit at room temperature for one week, pressing down on them every day. After one week, cover with olive oil and refrigerate for one month. This allows lemon peel to cure and become edible.
To use the lemons, remove from jar and rinse in warm water. Scrape out the pulp with the back of a knife. Slice peel into thin strips and add to recipes. The lemons take one month to cure, but will last many months in your refrigerator.
