Cooking Instructions
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Step 1
Before starting, find a jar large enough to accommodate all of the lemons snugly—I used a 2-quart jar. To sterilize it, fill it with boiling water, leave for a minute, and then empty it. Allow it to dry out naturally without wiping it so it remains sterilized.
Step 2
Wash the
Lemons (6)
and cut a deep cross all the way from the top to within 3/4 inch from the base.
Step 3
Stuff the lemons with
Coarse Sea Salt (1/3 cup)
and place in the jar.
Step 4
Push the lemons in tightly so they are squeezed together snugly. Seal the jar and leave in a cool spot for at least a week.
Step 5
After the initial period, remove the lid and press the lemons as hard as you can to squeeze out as much of the juice as possible.
Step 6
Add the
Fresh Rosemary (2 sprigs)
,
Red Chili Pepper (1)
, and lemon juice if using, and cover with a thin layer of
Olive Oil (as needed)
.
Step 7
Seal the jar and leave in a cool place for at least 4 weeks. The longer you leave them, the better the flavor. Enjoy!
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