Ingredients:
- 2 lbs. Fresh picked citrus fruit
- 1 cup Sea Salt (high quality)
- 1 tsp. peppercorns
- Glass Jars
Directions:
1. Wash the citrus well, scrub to make sure all sediment is gone. Trim away the stem end and slice them into six segments per piece of fruit.
2. Disburse the peppercorns into large, wide mouth jars (choose jars that can hold at least 24 ounces).
3. Pour 2 tablespoons of salt into the bottom of the jars and pack in the first six slices of fruit. Top with salt and then more citrus fruit and continue to alternate until the jars are filled. To fill any open-air cavities, fill jars with fresh squeezed juice from citrus.
4. Place a tight-fitting lid on to the jar and shake.
5. Let jars sit in a cool, dark place for 2-3 weeks.
6. Shake the jars daily distribute the salt and liquid.
7. Open the lid every few days, to allow the lemons to breathe and to release any fermentation pressure.
8. Once the skins look soft and liquid has taken on a tangy taste, put the jar in the fridge. They will keep up to a year.
