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1
Soak the lemons for 2 days before preparing this recipe.
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2
Change the water twice.
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3
Remove the nut end of the lemon (the end that attaches the lemon to the tree).
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4
Slice a cross two-thirds of the way up the lemon.
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5
Fill with rock salt, don't be shy.
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6
Place into glass jar.
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7
Repeat this process until there are enough lemons compacted into the glass jar.
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8
Make sure there is enough room (about 1/4 of the jar) left at the top to accommodate any excess juices from the lemons.
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9
Secure tightly with the lid and place in a cool dark place for at least a month.
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10
Some people add 1/2 cup of fresh water to encourage the process of preservation, with the addition of olive oil to act as a sealant on top of the lemons.
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11
These last two processes are not necessary.
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12
Some people also add cinnamon sticks and cloves or black peppercorns, it entirely depends on your individual taste.
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13
Simple is best.
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14
The lemons will then be preserved and ready to use.
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15
They last for about 4 years.
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16
Remember not to use a jar with a metal lid as this will affect the preserving process and the metal may erode.
