Pickled Lemons
from Avital, 6/12/00:
These usually take 2-4 weeks to make.
It works best with the tiny (walnut-size), thin-skinned lemons that you can find around here but I suppose you could try using regular lemons. Scrub them well, then cut them into a "flower" (like you're quartering a lemon lengthwise, but leave the four quarters attached at the stem end). Salt the cut areas. Stick'em in a jar, add some lemon juice to cover and then weight it with something heavy, like a rock or another jar filled with water or a leftover Passover cake. (Just kidding about the last but it would probably work.) The juices should come out of the lemons and cover them. You usually have to add some extra lemon juice at the start because it takes a while for all that juice to come out and you don't want them going moldy at the top.
Then you just leave them on your counter for 2-4 weeks. Refrigerate afterwards.
Avital