Preserved Lemons Middle Eastern Style

Name: Preserved Lemons Middle Eastern Style
Ingredients: 250 g coarse salt, kitchen; 10 lemons, scrubbed and quartered; 1 bay leaf; 2 -3 whole cloves; 1 cinnamon stick; extra lemon juice

6 ingredients

6 steps

Ingredients

250 g coarse salt, kitchen
10 lemons, scrubbed and quartered
1 bay leaf
2 -3 whole cloves
1 cinnamon stick
extra lemon juice

Directions

1

Scatter a spoonful of salt into a 1 litre sterilised jar.
2

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

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

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

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