These sharply tangy, salt-fermented lemon pickles are familiar in Mediterranean coastal cuisines. Serve a small amount alongside fish and chicken to brighten the meal.
Wash the lemons thoroughly, slice them, and remove the seeds.
Toss the lemon slices thoroughly with the rock salt.
Pack the salted lemons tightly into a jar, then add the fresh lemon juice and thyme.
Seal the jar and let it sit at room temperature for 3–4 weeks, then refrigerate it. The pickle is ready when the peels are soft and translucent.
Important: Scrub the lemons thoroughly before slicing because the peel is used in the pickle. Sterilize the jars. Do not reduce the amount of salt, or the lemons may develop mold during fermentation.
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