Prep Time 4 days
Cook Time 4 days
I have experimented adding bay leaves, coriander and black peppercorns. There are many ways to preserve a lemon, some people do them whole, some cut them in to pieces, so experiment till you find your favourite method. Our Moroccan builder Fayaaz told me that the traditional way was to cut the lemons in quarters leaving them attached at the top where they have been picked from the tree. He also advised sterilizing a heavy stone as a weight to press them down for the first four days and to add a layer of olive oil as a seal before the jar is closed.
- Sea Salt
- Herbs & spices to taste
- Give the lemons a good wash and pat dry and then cut into quarters leaving them attached at the top so that they open up like a flower. Stuff each lemon with plenty of sea salt (one tablespoon of salt per lemon as a rough guide).