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Ingredients:

3 - 4 thick skinned lemons
extra lemon juice
6 - 8 tblspns fine sea salt
1 - 2 bay leaves (optional)

Serves: 1 jar
Preparation time:

Method:
Sterilise a medium jar (with a good lid or seal) by popping in the dishwasher on the hottest cycle, or using your favourite sterilisation method.

Place the thick skinned lemons in a strainer and pour boiling water over the lemons to get rid of any dirt or bugs. Drain.

Chop a lemon into quarters, lengthwise.

Place a tablespoon salt in the bottom of the jar and pack in the lemon quarters, squashing them in to release as much juice as possible. Scatter with another tablespoon salt.

Repeat with the other 2 – 3 lemons, until the jar is full. If using the bay leaves, poke them in along the sides of the jar while layering.

Finish with a final tablespoon or two of salt. Cover with lemon juice.

Seal jar and store at room temperature for 4 weeks.

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Contributor: Cam