Ingredients

• 10 - 12 lemons (ideally organic or un-waxed)
• 150g - 5oz table salt
• 3 or 4 Bay leaves
• 1 x two litre - half gallon jar with tight lid

Steps

• Step 1

  To sterilize the jar you need to make sure it’s spotless. Wash in hot or boiling water with some washing detergent. Rinse well.

• Step 2

  Place still wet in cold oven and turn on oven to 150C – 300F. Leave for 30 minutes.

• Step 3

  Remove and let cool down.

• Step 4

  Trim off any woody bits or stems off your lemons.

• Step 5

  Wash lemons in warm water and give skin a good scrub to remove dirt or grit (If waxed, use hot water).

• Step 6

  Prepare your salt in container with teaspoon.

• Step 7

  Cut one end of each lemon around 5mm (¼ inch) from the base. Remove any visible pips.

• Step 8

  Turn lemon upside down. Repeat process in opposite direction. Do not cut all the way through. Repeat process with remaining lemons.

• Step 9

  Fill each lemon cut with one teaspoon of salt. You can add more if lemons are large. The salt will extract the juice and also soften the rind.

• Step 10

  Place lemons into jar by pushing them hard wedged together.

• Step 11

  Add remaining salt if any left.

• Step 12

  Add bay leaves. This is optional but it gives the lemons an enhanced flavour for savoury dishes.

• Step 13

  Add cold water to completely fill jar.

• Step 14

  Make sure all lemons are covered with water, seal the jar and store in cool dark place for four to six weeks. (see important tips below)

Little Tips

Liquid will be cloudy but will clear in 3 to 4 weeks.
Turn the jar upside down each day for three weeks to mix salts.
Once opened, refrigerate.
Preserved lemons can last up to six months.
To use, separate the quarters then rinse lemon in water to remove salt.
Discard the pulp and only use the rind.