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MOHAD'S WHOLE LEMONS PRESERVED IN SALT
Posted On: 2015-12-22 05:45:30
Makes 1kg Jar
INGREDIENTS:
12 lemons
250g coarse rock salt
Bay leaves
DIRECTIONS:
Juice 6 of the lemons.
Cut the stem ends off the remaining lemons.
With a sharp knife make deep incisions in each lemon through the pith.
The incisions gently spring open & you can stuff a little of the salt into each cut.
Push the lemons into a large sterilised jar, layering with the salt as you go.
Cut the stem ends off the remaining lemons.
With a sharp knife make deep incisions in each lemon through the pith.
The incisions gently spring open & you can stuff a little of the salt into each cut.
Push the lemons into a large sterilised jar, layering with the salt as you go.
Fold in the fresh bay leaves & pour the lemon juice over.
If there is not enough liquid, add some water.
Seal the jar & place somewhere cool & dark.
Turn the jar over every so often to distribute the salt.
If there is not enough liquid, add some water.
Seal the jar & place somewhere cool & dark.
Turn the jar over every so often to distribute the salt.
You can also add whole cloves, coriander seeds, cinnamon sticks, mace pieces, fresh green peppercorns, thyme sprigs & rosemary branches.
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