Instructions

1. Just cover the bottom of a mason jar with salt, quarter the lemons and place a couple in the jar, salt them, then add more. Continue adding lemon quarters and salt until the jar is full.
2. A lot of the lemon juice will come out; make sure it covers all the lemons before you put the lid on the jar. Note: You should leave a small air space at the top of the jar as some fermentation occurs.
3. Shake the jar daily. If the lid starts to bulge, hold the jar over the sink and carefully loosen the lid and let out some of the gas build-up.
4. These are ready to eat in 30 days and will keep unrefrigerated for at least a year. To use: remove from jar, discard the lemon pulp keeping only the rind. Rinse well to remove salt.

• Servings : Varies
• Course : Condiments/Sauces
• Recipe Type :