Ingredients:
– 4-6 medium lemons
– 1/3 cup salt
– 3 Tbs of sugar
– Black/Pink peppercorns peppercorns
– Bay leaves
– Cinnamon stick (optional)
Instructions:
1. Score the lemons with criss-cross incisions to help release their juices and place the scored lemons in a bowl.
2. In a separate bowl, mix together two parts salt and one part sugar.
3. Sprinkle this mixture generously over each lemon.
4. Cover the bowl and let the lemons rest in the refrigerator overnight. This will allow them to release their juices and begin the fermentation process.
5. The next day, remove the lemons from the bowl and cut them. Pack them tightly into a clean jar. Add a few black or pink peppercorns, a bay leaf, or a cinnamon stick to the bottom of the jar for extra flavor.
6. Pour the juice released from the lemons overnight over them in the jar, making sure they are fully submerged. Seal the jar tightly and give it a good shake. Store the jar in the refrigerator, shaking it occasionally to help with the fermentation process. Your preserved lemons will be ready to use in 1 to 3 months!
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