You will need
15 smallish thin skinned lemons
¼ cup (60 ml) vinegar
boiling water
5 cups (1.25litres) of water
1½ (cups) 375 ml of coarse salt
olive oil
Method
Wash the jars and the lids in which you plan to pack the lemons with hot soapy water. Then rinse with boiling water.
Put the lemons in a mixing bowl, add the vinegar and pour boiling water over. When cool enough to handle, scrub the lemons. Prick them all over with a fork (± 5 times) and cut them into quarters (but not right through), start at the pointy end of the lemon and cut towards the stem end. Pack tightly into the sterilised jars.
Bring the water to a fast boil and dissolve the salt in it, some salt may remain undissolved.
Pour this boiling brine over the lemons in the jars until the lemons are completely covered.
Pour a thin layer of olive oil over the salt water to keep out the air. Seal the bottles with the lids.
Don’t use immediately – wait at least a week. Keeps in the fridge or a dark cupboard for up to 6 months.
**How to use:**
Be careful when adding to dishes. Do not over salt the dish as the lemons are salty. Excellent in chicken, lamb and fish dishes. Very good in savoury rice.
