Moroccan salt lemons

Ingredients for 1 servings:

• 7 lemons (organic)
• 7 tbsp sea salt, coarse
• e.g. water, boiling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse a large glass jar large enough to hold 6 lemons with hot water and dry. Add 1 teaspoon of coarse sea salt to the jar. Make two deep, cross-shaped cuts lengthwise in the 6 washed lemons over a plate to collect the juice, but do not cut through. Remove the pips if possible. Now add 1 teaspoon of sea salt to each deep cut in each lemon, using your fingers if necessary, and press the lemon quarters firmly together again. Place the lemons close together in the jar. Squeeze the juice from the last lemon and pour the collected juice over the lemons in the jar. Sprinkle the lemons with the remaining sea salt and fill with boiling water. Close the jar with the lid and place it in a warm place for 3-4 weeks. To weigh the lemons down – otherwise they’ll float in the jar – place a “clean”, flat stone on top, a saucer, or something else! The lemons will keep for months. If they’re too salty for you, you can rinse them with water before further processing. The salted lemons taste great with/in spicy chicken and beef dishes.