Makes 1 quart jar

Ingredients

• 5 lemons to be preserved
• 5 tsp salt
• 3-4 lemons, juiced
• 1 tsp pink peppercorns, toasted
• 2 large bay leaves
• 1 quart jar, cleaned

Steps

• Slice ends off lemons. Slice a deep "x" into one lemon end, careful not to slice all the way through to keep the base intact.
• Stuff each lemon with a teaspoon of salt, then place into a clean jar. Repeat with all lemons, pressing them in as you go.
• Juice remaining lemons to cover preserved jarred lemons in liquid. Add toasted peppercorns and bay leaves.
• Shake the jar daily for 3 days to evenly distribute salt. Then keep it in a cool, dark place for about 4 weeks.
• Enjoy!