Pickled salt lemons with bay leaves

Ingredients for 1 servings:

• 2 ½ lemons, organic
• 1 lemon(s), the juice
• 6 bay leaves
• 300 g coarse-grained sea salt
• Olive oil, to fill

Instructions

Working time approx. 20 minutes; Rest period approx. 28 days; Total time approx. 28 days 20 minutes

makes 1 glass with approx. 560 ml content

Cut 2.5 lemons into quarters. Squeeze one lemon and set the juice aside. Prepare a larger, hot-rinsed jar (twist-off jar) and place 3 individual lemon quarters inside. Pour in 100g of sea salt and top with 3 bay leaves. Add another 3 individual lemon quarters, another 100g of sea salt, and another 3 bay leaves. Tap and press well until no air spaces remain in the jar. Finally, add the remaining 4 lemon quarters and another 100g of sea salt. Then pour the juice of one lemon over the jar. Tap and press well again until all the air spaces are filled. Top with olive oil. Seal the jar tightly, store in the refrigerator, and let it rest for at least 4 weeks before eating. Salted lemons taste good with couscous, and they can also be eaten sliced ​​or in small cubes with roasted meat. They can be used to season steamed fish. You should definitely try them with bratwurst or meatballs. These salt-preserved fruits are especially popular in Arabic cuisine, and they’re enjoyed just like we enjoy pickled cucumbers, which are also preserved in salt. This not only preserves them but also gives them a unique flavor.