Preserved Lemons

This recipe was given to me by Keryn. It is delicious in salads, stews and in or with curries.
12 ripe lemons
3 tsp rock salt
6 small bay leaves
6 small sticks of cinnamon
6 tsp black and white peppercorns
olive oil
6 sterilized small jars with lids
Squeeze the juice from 6 lemons.
Cut  up remaining 6 lemons and place 1/2 tsp rock salt in the centre of each.
Place a cut lemon in each jar and add a bay leaf, cinnamon stick, and 1 tsp peppercorns to each jar.
Pour over the lemon juice. Shake gently to mix ingredients. Add the olive oil to cover each jar. Seal and keep for 8 weeks, turning occasionally.
When open keep in the fridge.
For those who like limes they can be preserved this way too.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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