So far, I’ve used these in an asparagus dish, and stuffed peppers with tuna and bulgur. They are very versatile and easy to make. Whenever using, scoop out and discard the flesh before chopping the peel.
- 4 lemons
- 1/4-1/2 cup coarse sea salt
- juice of 4 or more lemons
Wash lemons well. Cut into quarters, while leaving the stem end intact connecting the pieces. Stuff well with salt. Put in a clean jar and add enough lemon juice to cover completely. Let sit at room temperature for at least a month, until the peel is soft.