If lemons are very firm, soak in water for 3 days, changing daily. Then rinse lemons, cut each into quarters almost to the base, put a tablespoon of rock salt into the gaps. Squish up into a sterilised jar. Add more until jar is full, adding more rock salt between layers. Pack lemons really tightly. You can fit more salt in there, honest. Along with a bay leaf and a dollop of black peppercorns. Add the juice of 1 lemon, then fill with slightly-cooled boiled water. Put the washed skin from a squeezed-out lemon on top (more for those who don't like white film). Seal & store in a dark place, shake daily for the first week to dissolve the salt.
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Then rinse lemons, cut each into quarters almost to the base, put a tablespoon of rock salt into the gaps. Squish up into a sterilised jar. Add more until jar is full, adding more rock salt between layers. Pack lemons really tightly. You can fit more salt in there, honest. Along with a bay leaf and a dollop of black peppercorns. Add the juice of 1 lemon, then fill with slightly-cooled boiled water. Put the washed skin from a squeezed-out lemon on top (more for those who don't like white film). Seal & store in a dark place, shake daily for the first week to dissolve the salt.
...eat in ridiculous quantities.