This recipe is taken from the recently published article The Nourishing Traditions of Morocco and based on a recipe provided by Jacqueline Hahn, my mother!
5 Meyer lemons
2 tablespoons finely ground unrefined sea salt or mined salt
- Trim the very tips from the lemons but don’t expose the flesh. Slice the lemons lengthwise into quarters without slicing completely through, so that you keep the quarters connected at the base.
- Sprinkle the inside of the lemons with a generous pinch of salt, and then pack them tightly into a 24-ounce (or 750-ml) glass jar. Sprinkle each layer of lemons with additional salt.
- Press the lemons down tightly in the jar so that they release their juices and combine with the salt into a brine that submerges the lemons completely. Place a weight over the lemons and seal the jar. Use an airtight container to help prevent mold formation. A weight to keep the lemons submerged and a fermentation seal will help even more. Allow the lemons to ferment at least a month before opening the jar to taste them and ensure the pith is no longer bitter. It may take two months!