"It's the simplest thing in the world," says Peggy. "It's my favorite Moroccan dish because it's the most traditional."
Prep: 4 minutes; Stand: 3 weeks.
Toss together lemon wedges and kosher salt in a bowl. Pack into a pint canning jar, and sprinkle with pink peppercorns. Cover wedges with fresh lemon juice.
Let stand at room temperature 3 weeks, turning and shaking jar every day.
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