10 Lemons (enough to fill your jar to ¾ full)
Large glass jar or Tupperware (no metal lids)
Soak the lemons for 2 days before preparing this recipe. Change
the water twice.
Remove the nut end of the lemon (the end that attaches the
lemon to the tree). Slice a cross two thirds of the way up
the lemon. Fill with rock salt, dont be shy. Place into
glass jar. Repeat this process until there are enough lemons
compacted into the glass jar. Make sure there is enough room
(about ¼ of the jar) left at the top to accommodate
any excess juices from the lemons. Secure tightly with the
lid and place in a cool dark place for at least one month.
Some people add ½ cup of fresh water to encourage the
process of preservation, with the addition of olive oil to
act as a sealant on top of the lemons. These last two processes
are not necessary. Some people also add cinnamon sticks and
cloves or black pepper corns it entirely depends on
your individual taste. Simple is best.
The lemons will then be preserved and ready to use. They
last for about 4 years.
Remember not to use a jar with a metal lid as this will affect
the preserving process and the metal may erode.
Thanks to Ben ODonoghue, Montes, London
for this recipe