Pickled lemons
Ingredients
6 large lemons
1 cup coarse salt
2 teaspoons sweet paprika in oil
2 tablespoons full of sharp lather (sweet if you do not like spicy)
A glass of squeezed lemon juice (may depend on the size of the jar)
A quarter cup of oil
Instructions
Place 1 cup coarse salt, 2 teaspoons of sweet paprika in the oil, mix well and set aside.
Remove the lemon edges and discard them. Peel the lemon peel with spaces (as in the video). · Place a tablespoonful of sharp bread in the bottom of the jar. Wait for the lemon slices with coarse salt only on one side !!! And shake a little salt residue and stack the lemon slices on top of each other with the salt side facing up. Place the lemons in a jar up to half the height and add another spoon to the cradle. Again, expect the lemons with salt only on one side and stack again in a jar and fill it to the end. · Stuff all the lemon slices in and pour the lemon juice on the lemons, which are drained with lemon juice, not until the end. Add about a quarter cup of oil (to prevent mold formation) and close lid.
Leave the jar on the counter for 6 days. After 6 days, place the jar in the refrigerator.
Comments - Caution with salt !! The action of gentle dip in salt only on one side and shaking the excess salt is a must! If you do not keep an iron rule, the lemons will be salty, inedible and you will have to throw them in the trash.
The jar must be sterilized to prevent mold formation. If mold is molded in the top lemon slice, it is not critical, throw the top lemon slice in the trash, transfer the remaining lemon slices to the disposable boxes and transfer them to the refrigerator.

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