This recipe offers a quick way to make lemon pickles. Usually, the lemons are cured whole. Here they are sliced thin, layered with salt and left to cure at room temperature for 12 to 48 hours — your choice — although the longer they cure, the softer the texture and the stronger the flavor. Once cured, there's nothing left to do but rinse off your lemon pickles and decide which of a whole range of dishes they should glorify. You can add them as a garnish to soups, stews and roasted vegetables, chop and combine them with fresh herbs to top fish, slide them into a grilled cheese sandwich, or stir them into grain dishes.
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