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Prep Time: 20 Minutes Cook Time: 43200 Minutes |
Ready In: 43220 Minutes Servings: 4 |
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I found this recipe online. It doesn't show quantities, so I'm just guessing. Use to stuff chickens before baking, or to squeeze over chicken before roasting. Can also be used over broiled fish or minced and added to rice. Ingredients:
8 lemons |
fresh lemon juice, enough to cover lemons |
kosher salt |
black peppercorns |
1/2 teaspoon chili pepper (optional) |
Directions:
1. Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
2. Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
3. Place 1 tablespoon salt on bottom of a large mason jar.
4. Pack in the lemons, pushing down to release more juice.
5. Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
6. Cover with lemon juice and seal.
7. Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
8. If a lacy or cloudy growth appears, remove it with a wooden spoon.
9. To use, rinse lemons briefly as needed under running water.
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