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Ingredients
5 lemons
7 tbsp salt
Juice of 2 lemons
4 boiled jars and lids
Rock salt
Method
1. Thoroughly wash and dry the lemons.
2. Cut the lemons into quarters. Take out pith and seeds and toss in a bowl with all the salt, and squeeze over the lemon juice.
3. Pack the salted lemons into your jars, then sprinkle in some rock salt over the top. Pour lemon juice over to cover, add water if required.
4. Screw on the lid and place in a cool dark place for 3-6 weeks.
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