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Cut several lemons in 4 quarters from the top but not all the way through.
Fill with salt and place in a small jar where they fit tightly. Fill the jar with lemon juice and refrigerate for at least 2-3 weeks, shaking the jar every few days.
Use with Brisket, Moroccan (click here for recipe)
Posted by Elena Eder
Nutritional Info Per Serving: N/A