PRESERVED LEMONS

10 Lemons
½ Cup Sea Salt
Cinnamon Stick
2 Bay Leaves
5 Black Peppercorns

Wash and dry a 1L glass preserving jar. Wash and dry lemons.

Take 5 lemons and cut lengthways into quarters without cutting all the way through to the base.

Fill each lemon with as much salt as possible. Push lemons into jar. Sprinkle over remaining salt.

Pour over lemon juice from the remaining 5 lemons to completely cover the lemons.

Add bay leaves, peppercorns, and cinnamon.

Place in a cool place, away from direct sunlight, for at least 4 weeks. Once lemons have settled in jar, you might need to add more lemon juice to ensure the lemons remain covered. 5.

To use, remove a lemon from brine and rinse under cold running water. Pat dry with paper towel. Cut flesh from rind. Discard flesh. Cut off white pith from rind. Discard pith.