Preserved lemons are well worth the wait! They are full of flavour and can be used in lots of different recipes.
- 10 lemons
- 250g salt
- 2 dried red chilies
- 4 bay leafs
1. Throuroughly clean your jars in hot soapy water and dry with a clean towl.
2. Scrub the lemons clean, and then cut the lemon into segments.
3. Pack the lemon segments tightly into your jars along with the salt creating layers of lemon and salt. If you want to use the herbs and spices pack these in alongside the lemons and salt.