Preserved lemons are easy to make when you follow some simple guidelines.

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First you must ensure that your bottles are sterilised and that your lemons are fresh.

Use only good quality salt ( I use Celtic Sea Salt) and you are on your way.

 

Cut the lemons into quarters - removing any thick white pith.

Dab the lemons into salt and place in your jar.

When your jar is 1/4 full - push it down with a muddler.

This will release the juices of the lemon.

Keep going until your jar is 4/5 full.

If the lemon juice does not cover the lemons - top up the jar with olive oil - or filtered water that has been made into a brine.

 

Leave for at least 4 weeks before use.