Pickled (fermented) lemon, Moroccan style

  

Requires:
> Approx. 5 medium thin-skinned lemons per 1 liter container
> Approx. 7 - 10 lemons for juicing
> Sea salt
> a sharp pointed knife
> a teaspoon
> a small bowl

Preparation:
Wash the lemons and then cut them crosswise, being careful not to cut the ends (poles).
The cuts should stop about 1-2cm before.
This creates 4 pockets, which can be opened a little by light pressure on the ends.
The sea salt can now be poured into these openings above the bowl with the teaspoon. Approx. 1 teaspoon of salt should be poured into all 4 openings.
The lemons are then filled into the container. They are layered very tightly and with pressure.
It doesn't matter if some of the connections tear at the ends of the lemon. When you fill the container with the lemon juice, they will be stuck in a container that tapers upwards and will be covered by the vigorous pushing in and will be covered by it.
Finally, about 2 tablespoons of sea salt are added on top.
There is a milky cloudiness in the liquid, which is normal.
After 3 weeks, the turbidity will decrease. The lemons are now ready for the kitchen.

Application:
You actually only use the shell. It should have a tangy, fruity taste.
On average, a quarter of a lemon is enough for a tagine.
It is cut into strips as thin as possible and distributed on top in the tagine.
It should be noted that these lemons are very salty, which must be taken into account when salting the tagine.
If the container is kept in the refrigerator, the lemons are good for about 1/2 year. If the liquid gels afterwards, the taste will decrease.
That is why I prepare a second container after about 4 months so that I always have this delicious flavour available.
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