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1 kg (2 lb.) of small, thin-skinned lemons, cut criss-cross on top, but not through
Place lemons in a pot of boiling water and boil for about 5 minutes. Drain.
In a 2-quart plastic or glass bowl, fill with cold water and start adding salt, 1 tbsp. at a time. Add whole egg (in shell) gently without breaking, and swish it around the water.
Keep adding salt until the egg floats - that's when you know it's the right brine.
Pack lemons in a mason jar, add 1 to 2 tablespoons of olive oil, a dash of harissa (hot sauce) and cover with salted water. Leave in fridge for a couple of weeks.
Posted by Simone Greenbaum
Nutritional Info Per Serving: N/A
Kosher salt
1 egg (raw, in shell)