Preserved Lemons

Ingredients

• 500g Cerebos Rock Salt
• 5 cups water
• 12 medium sized, thick skinned lemons
• 6 tsp Gregg's Whole Black Peppercorns
• 6 tsp Gregg's Coriander Seeds
• 6 qty Gregg's Whole Bay Leaves
• Gregg's Cinnamon Quills
• lemon juice

Method

Combine the Cerebos Rock Salt and water and bring to the boil then reduce the heat and simmer until the salt has dissolved.

Cut a cross at the top of a lemon then continue each cut lengthways through the rind to form a quarter, taking care not to cut through the flesh. Repeat with remaining lemons.

Place the lemons into the salted water. Bring to the boil, reduce the heat and simmer for 10 minutes until the skin has become soft.

Pack the lemons tightly into hot sterilised jars adding Gregg's Peppercorns, Coriander Seeds, Bay Leaves and Cinnamon Quills as you go. Pour in the salted water and push down the lemons. If lemons are not completely submerged, cover with extra salted water or lemon juice.

Seal and allow to mature in a cool, dark cupboard for 5 days. Once opened, store in the refrigerator.