Egyptian Pickled Lemons

• 8 lemons
• fresh lemon juice, enough to cover lemons
• kosher salt
• black peppercorns
• 1/2 teaspoon chili pepper (optional)

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.

lemons, lemon juice, kosher salt, black peppercorns, chili pepper

Taken from www.food.com/recipe/egyptian-pickled-lemons-422430 (may not work)