Preserved lemons

Ingredients

8 thin skinned juicy lemons

Rock salt

6 cardamon pods

3 bay leaves

3 birdseye chillies

From Cookies Crumbles Recipes

Method

1. Break the pores of the lemons by gently rubbing against the medium setting of a grater
2. Put the lemons into a large bowl and cover completely with water. Leave in a cool place for 24 hours
3. Drain the water off and cover with fresh water. Leave for 24 hours in a cool place.
4. Drain the water off, using a sharp knife make deep slits at the top of the lemon to half way through the lemon.
5. Pack each cut with a good heaped teaspoon of rock salt. Pack the stuffed lemons into a steralised glass jar with the cardamon pods, chillies and bay leaves
6. Pour boiling water over the content of the jar and seal the ld while the jar is still hot. Leave for 40 days before using. Only use the skin of the lemons and can be used in salads, stews etc.