7 lemons, sliced 2 garlic cloves, cut in half 3 1/2 Tbsp. kosher salt 1/2 tsp chili flakes 1 tsp paprika lemon juice
Arrange the sliced lemons and garlic in a glass jar. In a separate bowl mix in about 2½ cups of lemon juice with salt, chili flakes, and paprika. Cover the sliced lemons with the lemon mixture. Close jar tightly and place on a plate. It should be ready to eat after a month.
Here are some delicious ideas for what to do with pickled lemons:
Add to a Tuna sandwich
Add pickled lemon, whole or in pieces, to Mediterranean roasted vegetables.
Make a punchy North African salad with loads of chopped, flat leaf parsley, black olives, diced red onion, slivers of pickled lemon and olive oil.
For roast chicken, try adding herbs and whole pickled lemons to the bird's cavity for more subtle flavor.