Preserved Lemons

Step 1: Use thick-skinned lemons cut into quarters.

Step 2: Place the lemons, flesh side down, in jar, sprinkling each quarter with salt as you add it to the jar.

Step 3: For every lemon use a good dessertspoon of salt, and one for the jar.

Step 4: When the jar is full, press lemons right down to squeeze as much juice out as you can, filling the jar with more quarters, again squeezing right down. Then immerse all the lemons by topping up the jar with fresh lemon juice. Put a lid on the jar and 6-8 weeks later they will be ready to use.