1. Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day. 2. Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece. 3. Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again. 4. Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount. 5. Pack the lemons in and add the bay leaf and spices amongst the lemons. 6. Add the remaining salt & press down to release the lemon juice from the lemons. 7. Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons! 8. Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool. 9. When you come to use the lemons, make sure you rinse them thoroughly beforehand. 10. IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless! ---------------------------------------------------------------------------
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