Egyptian Pickled Lemons - cooking recipe

Ingredients

8 lemons
fresh lemon juice, enough to cover lemons
kosher salt
black peppercorns
1/2 teaspoon chili pepper (optional)

Preparation

Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through).
Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon.
Place 1 tablespoon salt on bottom of a large mason jar.
Pack in the lemons, pushing down to release more juice.
Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper.
Cover with lemon juice and seal.
Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices.
If a lacy or cloudy growth appears, remove it with a wooden spoon.
To use, rinse lemons briefly as needed under running water.