Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    lemons
                        kosher salt
                        black peppercorns
     1/2  teaspoon      chili pepper -- (optional)

Preparation:

fresh lemon juice to cover fruit I use pickled lemons to stuff chickens before baking and/or to squeeze over chicken before roasting. The Spice and Lemon Crusty Roast Chicken recipe gives you the full story on this treasured dish. Try pickled lemon over broiled fish or mince and add to rice. Quarter lemons vertically from top to within 1/2 inch of bottoms (do not cut all the way through). Sprinkle salt (1/4 to 1/2 teaspoon) on exposed fruit and close lemon . Place 1 tablespoon salt on bottom of a large mason jar. Pack in the lemons, pushing down to release more juice. Add a few teaspoonfuls of salt at each layer, along with some peppercorns and chili pepper. Cover with lemon juice and seal. Let stand in a warm area at least 30 days, turning jar upside down each day to distribute salt and juices. If a lacy or cloudy growth appears, remove it with a wooden spoon. To use, rinse lemons briefly as needed under running water.