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["Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.", "Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2"" - leaving them in one piece.", "Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.", "Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.", "Pack the lemons in and add the bay leaf and spices amongst the lemons.", "Add the remaining salt & press down to release the lemon juice from the lemons.", "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!", "Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.", "When you come to use the lemons, make sure you rinse them thoroughly beforehand.", "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!"]
