10 organic, unwaxed lemons, preferably the small, thin-skinned Meyer variety
10 tbsps sea salt
Juice of 3-4 lemons
Makes 1 large jar
1 Wash and dry the lemons and slice the ends off each one. Stand each lemon on one end and make two vertical cuts three-quarters of the way through them, as if cutting them into quarters but keeping the base intact. Stuff one tablespoon of salt into each lemon and pack them into a large sterilised jar. Seal the jar and store the lemons in a cool place for three to four days to soften the skins.
2Press the lemons down into the jar so they are even more tightly packed. Pour the lemon juice over the salted lemons, until they are completely covered. Seal the jar again and store it in a cool place for at least one month. Rinse the salt off the preserved lemons before using.