- Advertisement -
Ingredients
- 10 lemons, scrubbed
- 250g coarse salt
- 1 bay leaf
- 2-3 cloves
- 1 stick cinnamon
Method
Cut lemons as if to quarter but leave intact at base. Stuff each lemon with
a tablespoon of salt. Pack lemons into sterilised 1 litre jars. Scatter pieces
of bay leaf, cloves and cinnamon shards over lemons. Top with boiled water
and seal. Leave for at least 3 weeks. When using, discard flesh and finely
slice rind.
