Preserved Lemons Middle Eastern Style

1. 1

   Scatter a spoonful of salt into a 1 litre sterilised jar.

2. 2

   Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.

3. 3

   Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.

4. 4

   Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.

5. 5

   Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).

6. 6

   Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!

* Per serving · 4 servings · Values may vary.

No additional tips available.