1. Cut lemons into even quarters.
2. Pack each lemon wedge into the steralised jars - scattering plenty of sea salt between each wedge - be generous!. Add peppercorns, bay leaves and rosemary leaves to each jar. Push lemons down slighty to compact and make sure jar is full. Fill the jar with enough lemon juice so that the lemons are fully immersed.
Seal for 6-8 weeks and place in a dark spot - pantry is idea.
This is the best way to utilise any left over lemons (or any citrus fruit) left on the trees as you enter an off-season. Always make sure your jars are sterilized thouroughly before putting in any fruit. When using the preserved lemons - scape away the softer inside, leaving the preserved pith - Slice one or two and toss through a Morrocan Tagine, pasta or salad.
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