Preserved lemons

Ingredients

• 10-12 lemons
• 1 cup coarse salt
• 3 bay leaf per jar
• Lemon juice

Method

1. Sterilise jar (without lid) by microwaving on high for 1 minute.
2. Cut lemons into quarters, not all the way through so it stays intact.
3. Fill cuts in lemon with salt.
4. Place lemons in jar, packing them in firmly.
5. Sprinkle extra sea salt in jar.
6. Add bay leaves.
7. Pour over juice from lemons until all completely covered.
8. Secure jar and store in a cool and dark location for 6 weeks before use.
9. To use, wash and cut away lemon flesh or use as is if you like it salty and tangy.