Moroccan salt lemons

Ingredients for 1 servings:

• 4 lemons, untreated
• 100 g sea salt
• 5 bay leaves
• 1 tsp black peppercorns, lightly crushed
• 2 lemons, juice
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

refreshingly aromatic lemons

Wash and quarter the lemons, then layer them alternately with sea salt, bay leaves, and peppercorns in a preserving jar, pressing firmly. Fill with the juice of 2 lemons and top with olive oil to create an airtight seal. It’s important that the lemons are completely covered. Close the jar tightly and let it steep in a cool, dark place for 4 weeks. Store the opened jar in the refrigerator. The lemons are delicious with Moroccan dishes, in salads, or in herb curd.