I don’t use a recipe, no surprise! Get a quart sized jar and a bunch of lemons. Pour about an 1/8-1/4 inch salt in the bottom of the jar. Cut lemons into quarters but don’t cut all the way through. Leave them hindged. Coat the inside of the lemons generously with salt and begin loading them tightly in the jar. I coat some salt to the outsides as I stuff them in the jar with enough force to generate a little juice as you go. Once filled add lemon juice to cover. It won’t hurt if you use too much salt. It will matter if you use too little. Cap the jar and store away in a cabinet and forget about them for about a month or so. If and when you check on them, just make sure they are submerged. After a month or so you should be able to use them and store in the fridge once opened. To use, pull a quarter wedge off, rinse and cut out the flesh and discard then slice or dice and use. The rind is what you’re after. Any unused lemon gets submerged back in the brine
1 Like
