Pickled lemons

Ingredients:

• 13-14 lemons (see note)
• 2 tbsp. granulated sugar
• 2 sprigs fresh oregano (optional)
• Special equipment: a sterilized liter jar with a tight lid

Preparation:

1. Wash 10 lemons thoroughly and dry them completely (reserve the remaining 3-4 lemons for juicing). Cut a 0.5 cm thick slice from the ends of 10 lemons, then cut them almost completely into quarters, pinching them together at one end.
2. Combine the sugar with 3/4 teaspoon of salt in a small bowl. Carefully open each quartered lemon, use a small spoon to fill it with the salt-sugar mixture, and close it again. Place the lemons and the remaining salt-sugar mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours or overnight. The lemons will release some of their juices and soften.
3. Place the pickled lemons and oregano, if using, in a sterilized quart-size glass jar, pressing them tightly into the jar; leave as little space between the lemons as possible. Squeeze enough juice from the remaining lemons (about 3/4 cup) to fill the jar. You may need more or less juice, depending on the size of the lemons.
4. Refrigerate the jar of lemons for 3-4 weeks, turning it upside down and back every few days until the peels are soft. Pickled lemons can be stored in the refrigerator for up to 6 months.
   
   Note
   
   Since you'll be eating the lemons with the peel on, wash them thoroughly before pickling. If possible, use organic lemons.