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Preserved lemons
( MAKES 1 x 250g jar )

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5.0 / 5 FROM 1

Preserving lemons is a simple matter of salt and lemons - the more lemons you are preserving, the more salt.

2	Lemons
4 Tbsp	Salt, either table salt or rock salt
4	Black peppercorns, add more if desired
1	Bay leaf

Wash lemons well, scrubbing off any dirt and grime
Cut each lemon into quarters lengthways, don't cut all the way through the base, so that the lemons still hold together.
Place a couple of tablespoons of salt (you can use table salt or rock salt) in the base of a glass jar and add a couple of peppercorns.
Rub some salt into the middle of the lemon (this helps release the juices), then pack the lemons into the jar. Repeat for another and another until you have filled the jar up - you want them to be tightly packed. Keep adding salt to the lemons as you add them.
Top up the jar with boiling water. You want to ensure the lemons are well covered in liquid. Pop the lid on and let them sit for about six weeks before you use them. You can turn your jars every now and then if they are well sealed but it's not essential.
You can add a couple of peppercorns and a bay leaf for extra flavour if you want.