preserve

Preserved Lemons

DPP_49

4 290ml clean sterilized jars with lids
2 cups salt
12 lemons
4 bay leaves
12 cloves
8 peppercorns
2 cinnamon sticks

Cut each lemon into 8 wedges. Mix all lemon wedges with one cup of salt and leave for 15 minutes. Squash lemon wedges, skin side next to jar side, into the jars with the spices distributed through the lemons. As you are squashing the lemons the lemon juice is covering the lemon. Top with remaining salt and seal jar. Leave for at least one month before opening and refrigerate once opened.

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