Preserved Lemon

Easy to make - this lemon revipe will keep in a kilner jar for several months if kept in a cool place.

Ingredients

4 unwaxed lemon

4 Tablespoons of Sea Salt

500ml Water

4 Additional lemons juiced

2 Bay leaves, 4 Cardamon pods split, 1 Star Anise, handful of Coriander seeds, 1/2 stick of Cinnamon

Method

1. Heat your kilner jar in a preheated oven on 175oC/375oF/gas 5 for 10-15 minutes, ensure you remove any rubber seals!!

2. Once heated, remove the jar and cool.

3. Take the lemons, cut them into 4 but not right through so the lemon is still whole.

4. Pack the lemons into your jar, cut side up where possible.

5. In a pan bring the water to the boil, then add the salt  and dissolve.follow this by adding the bay leaves, and spices. Add the lemon juice at the end.

6. Bring the brine to the boil, then quickly pour the brine over the lemons.

7. Push the bay leaves down the sides of the jar with a fork or knife tip, but don't worry too much the spices will fall to the bottom in time.

8. Additionally you can cover the lemons with a circle of baking paper to remove any air between brine & lemons but it's not essential. However the brine needs to cover the lemons!

9. When cool, seal the lemons with the lid and store in a cool place for at least a month before you can use them.