A great way to preserve surplus lemons when they are in season. Spice with cloves, cinnamon and peppercorns. Traditionally used in Moroccan cooking, but lovely in anything from salads to soups.
Serves: makes a jar
5 lemons (depending on size)
a few bay leaves
1/2 cup sea salt
extra lemon juice
1 cinnamon stick
a few peppercorns
You will need a sterilised jar, with a plastic or plastic lined lid otherwise it will corrode with the salt.
Put 2 Tablespoons of salt in the bottom of the jar.
Wash the lemons. Cut off lemon points if they have them. Cut lemons in quarters. Massage with remaining salt in bowl.
Squish lemons into the jar, so that the juice get released. Stuff full. It looks best if the skin is facing out. Add preferred combo of spices – but bay leaves are essential.
Cover with the salt lemon residue from the lemon massaging bowl and add extra lemon juice if needed. Fill it to the brim. Ideally there should be no air gap at the top.