الليمون المحفوظ

Arabic 5 Mins Prep

1. Cut each lemon in quarters.
2. Tightly pack the lemon quarters in layers into a large jar, packing the salt around them generously as you build up the layers.
3. Add the bay leaves and peppercorns.
4. Press the lemons down well and finish with a final layer of salt.
5. Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt at the bottom of the jar, so add extra salt if needed. As the lemons mature, they will turn a dark yellow/brown colour.
6. Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them, the only you need is the rind – scrape away the pith and flesh and chop the rind finely.

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