10 smooth skin lemons
4-5 tbsp. coarse salt
1/2 tsp. red pepper
Carrots to top lemons
Lemon juice

Scrub lemon well and let dry in the sun or over radiator. Slice in bite-size and remove seeds. Sprinkle with salt and hot red pepper. Arrange in a glass jar and cover with lemon juice. Block top of jar with pieces of carrots. Close jar tightly and place on a plate. It should be ready to eat after a month. Enjoy.