- Cut lemons into wedges then put them in a large glass bowl. Add the sea salt then use your clean hands to gently press the salt into the lemons. Squeeze the lemon wedges slightly to extract the juice.
- Pack the lemon wedges into a sterilised jar together with the salt and juice. Make sure the lemon wedges are covered by the salt.
- For added flavour, put in the bay leaves, cloves and cinnamon stick, but these are optional.
- Seal the jar tightly and place in a cool, dark place for at least 2 weeks before use. These preserved lemons will last for 5-6 months if stored in the refrigerator.
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