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Salted Lemon
This is my most essential flavouring agent. I use the minced lemon in most savoury dishes and the salt when boiling pasta, rice and potatoes. It is an ancient way of preserving lemons and variations on the recipe abounds.
It is impossible to give exact amounts as much would depend on the size of the lemons and the size of your bottles.
Unwaxed lemons, quartered
1kg Coarse salt
26g Pickling spice
1 Cinnamon stick
2 Fresh Bay leaves
Other whole spices that you might have a lot of, I often add mustard seeds.
Mix salt, spices and leaves, layer salt and lemons in clean bottles. Check on the bottles for the first week or so, level of salt will fall and must be topped up. Leave to stand for at least a month before use.
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