Preserved Lemon

Ingredients

• 125 g Salt

• 5 Lemons

Method

• Scrub the lemons

• Then cut into 8 wedges

• Optional step (Soak overnight in cold water)

• Place a layer of salt into the bottom of a 500 ml sterilised glass jar

• Drain off the lemons and then with your hands squeeze them or squash them with a potato masher – this is to release the juice

• Mix the remaining salt through the lemons

• Then put into the glass jar, add all of the liquid

• If the jar isn’t full, top up with some extra lemon juice

• Seal the jar and leave in the pantry for a minimum of 4 weeks. (Don’t refrigerate)