Author Notes
Worth the time investment. Excellent in salads, sandwiches and even in chicken dishes. —Cordelia
Ingredients
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6
very fresh smooth looking lemons
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4-5
lemons for juice
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5
Peppercorns
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2
bay leaves
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2 tablespoons
paprika
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3-4 tablespoons
salt
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4
Bay leaf
Directions
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Cut the lemons, with skin, to rounds about 1/2 cm thick.
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Clean the lemon slices from seeds.
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Mix the salt and the paprika in a plate. Deep every lemon slice in the mixture and then arrange in a jar as tight as possible.
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Sprinkle the garlic between layers. Add the bay leaf and the peppercorns in between the slices.
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Pour lemon juice on top of the slices, so they all be submerged in the juice (add a bit of water if you don't have enough juice).
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On top put the peels of the squeezed lemons to protect from mold.
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Seal the jar very well and let it seat outside the fridge for about 2 days. Turn the jar over couple of times during the two days.
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After two days keep in the fridge for few weeks. Ready after about 4-5 days.
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Good for about 4 weeks in the fridge, covered in lemon juice and a bit of oil on top.
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