Preserved Salted Lemons

• 1/4 cup (approximately) sea salt
• 3 lb (approximately) unwaxed mayer Lemons
• 2 dried red chillies (optional)

1. Cut the ends off each lemon.
2. Slice the lemons into quarters.
3. Cut about 3/4 of the way down keeping the base of the lemons intact.
4. You can cut the lemons how ever you like.
5. Sprinkle the middle of the lemons with the salt then layer the lemons in a jar.
6. Sprinkle some more salt over the lemons, then using a wooden spoon mash the salt and lemons together, squeezing some of the juices out of the lemons.
7. Continue to layer the salt and lemons until the jar is filled, mashing the lemons, squeezing them down as you go along.
8. Add the dried chillies as well if using
9. With an extra 2/3 lemons squeeze the juices into the jar.
10. And last layer sprinkle with salt.
11. Make sure all the lemons are covered with the brine.
12. Seal the jar tight, and ferment at room temperature in a cool dry place for 6-8 weeks prior to using.
13. Can be kept for up to 2 years.

salt, unwaxed mayer lemons, red chillies

Taken from cookpad.com/us/recipes/367244-preserved-salted-lemons (may not work)