-
1
Scrub 10 lemons under warm running water with a soft bristle brush to remove the wax coating, cut into quarters, leaving the base attached at the stem end.
-
2
Open each lemon, remove any visible pips and pack 1 tablespoon of rock salt against the cut edges of each lemon.
-
3
Push the lemons back into shape and pack them into a 2 litre (8 cup) sterilized jar with a clip or screw-top lid.
-
4
Depending on the size of the lemons, you may not have room for them all.
-
5
Pack them firmly into the jar.
-
6
Add the black peppercorns, bayleaf and extra rock salt to the jar, and fill the jar to the top with lemon juice.
-
7
Seal and shake to combine all the ingredients, and leave in a cool, dark place for 6 weeks, inverting the jar once a week.
-
8
In warm weather, store the preserved lemons in the refrigerator.
-
9
The liquid will be cloudy initially, but it will clear after the fourth week.
-
10
To test if the lemons are preserved, cut through the centre of one of the lemon quarters.
-
11
If the pith is still white, the lemons are not ready.
-
12
Reseal and leave for a week before testing again.
-
13
The lemons should be soft-skinned and the pith should be the same colour as the skin.
-
14
Once the lemons are preserved, cover he brine with a layer of olive oil.
-
15
Replace the olive oil each time you remove some of the lemon pieces.
