12-15 lemons
2 tbsp coarse salt
extra lemon peel
boiled water

1. Using a brush, clean lemons under running water. If lemons are very firm, soak them overnight or until slightly softened - this makes it easier to pack the lemons tightly in the jar. Quarter the lemons but do not cut all the way through, so that the lemon is still intact. Fill the cuts with salt and pack them tightly into a clean jar, squashing them in. Sprinkle generously with salt as you build the layers, and fill the gaps by stuffing with the extra peel. Cover with lid and set aside in a cool place for 3 days.

2. After that time, the lemons will be soaking in their own juices and will have softened a little - press them down further and top with boiled water until lemons are completely submerged. Keep the lemons submerged with a weight [ or you will find mould growing on the exposed parts - simply remove affected parts] and cover with lid. Leave in a dark, cool place for at least 3 weeks. Keep well for 1 month - for longer storage, refrigerate with the soaking liquid.

*It's important to choose a suitably-sized jar so that the lemons and salt can be packed tightly. To avoid contamination, sterilise the jar and lid first by boiling, and use only boiled water to fill the jar.

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