Fermented Moroccan Lemons

Ingredients:

• about 2 pounds of lemons, sliced
• 1/4 cup course celtic sea salt or course sea salt (if you use regular salt, it may end up way to salty)
• fresh lemon juice to cover (about 1/4-1/2 cup)

Directions:

• Slice lemons (discard the ends or use for another purpose)
• Layer the lemons in a mason jar (quart or half gallon size) add salt between each layer of lemons. Once the the lemons are layered, squeeze them down to create juice with a mallet, pounder or wooden spoon.
• There should be a lot of juice from the lemons, but you may need about 1/4-1/2 cup extra lemon juice to cover the lemons completely. (You can use bottled lemon juice, but make sure it is 100% lemon juice with nothing added!)
• I usually put a small 4 oz mason jar on top of my ferments to weight them down and keep everything covered in the salt brine. 
• Cover with a mason jar lid, screw it on and let it sit in room temperature for 2-4 weeks. Check it periodically. The lemons are ready when they taste tangy instead of salty. 

Moroccan lemons are delicious with many dishes. Serving suggestions: Over Paella, Use to make a fresh relish with herbs and veggies, Over Curries or Moroccan dishes, With Chicken or Fish, Even delicious as a pizza topping