- 5 to 6 organic lemons, cut into wedges
- 3/4 cup kosher salt
- 1 teaspoon whole pink peppercorns
- Fresh lemon juice
How to Make It
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.