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- 9 unwaxed lemons
- 4 level tbsp coarse sea salt
- 6 dried bay leaves
- Olive oil (about 150ml)
Pre-heat the oven to 140C/120C Fan/Gas 1. Wash the container in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on its side for 30 minutes. Make sure you use glass-topped jars, as the salt will react with metal tops.
Wash and dry the lemons, then use a knife to cut almost all the way down into quarters, keeping them intact at one end. Open them out slightly and sprinkle the salt onto each lemon.
Close the lemons up again and pack tightly into sterilised jars. You may need more jars, depending on their size. Tuck 1 or 2 bay leaves in between the lemons in each jar.
Add cold, previously boiled, water to cover the lemons completely, and tap the jar gently to remove any air bubbles. Spoon over a thin layer of olive oil.
Store in a cool, dark place for at least 3 weeks before using. It keeps for up to 6 months.