(adapted from Crazy Water Pickled Lemons by Diana Henry)
organic lemons (best choice, since you will be eating the skin and not just using the juice)
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 for about 2 hours to drain off some 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 get better as they sit (3-4 weeks), just be sure they stayed submersed in oil.
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