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1
Wash the lemons in cold water and pat them dry.
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2
Set 4 of them asidethese will be squeezed and their juice poured over the salted lemons.
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3
Using a sharp knife, partially quarter the remaining lemons lengthwise by making two deep cuts right through the fruit, keeping them intact at one end.
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4
Rub a good teaspoonful of salt into the cut surfaces of each lemon.
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5
Pack the fruit chock-a-block into sterilized, wide-necked jars (see p. 21), sprinkling in the remaining salt, and the peppercorns, bay leaves, and coriander seeds (if using) as you go.
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6
Squeeze the juice from the reserved lemons and pour over the salted lemons.
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7
They must be completely covered.
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8
You can top up the jars with a little water if necessary.
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9
Seal with a vinegar-proof lid (see p. 22).
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10
Leave for at least 1 month to allow the lemon rinds to soften before opening.
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11
To use, remove a lemon from the jar and rinse it well.
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12
Scoop out and discard the flesh (or puree it for use in dressings) and use the salted rind whole, chopped, or sliced.
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13
Make sure the lemons in the jar remain covered with liquid and, once opened, keep the jar in the fridge.
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14
Use within 1 year.
