Pickled Lemons

(adapted from Crazy Water Pickled Lemons by Diana Henry)

organic lemons
coarse sea salt
paprika
extra-virgin olive oil

Wash and slice the lemons. Put the slices in a colander set over a bowl and sprinkle generously with salt. Leave overnight to drain off the moisture.

Layer the lemon slices in a Mason jar and sprinkle each layer with paprika. Fill the jar to almost full, cover with extra-virgin olive oil and place in the refrigerator for about three weeks. They are worth the wait.