Preserved Lemons Middle Eastern Style

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

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

Recipe

• 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 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!