Get your equipment ready,Chopping board, sharp knife, salt, sterilised jar big enough for 6 lemons. I doubled my recipe that's why I have a big jar.
Wash lemons and cut lemon in half (vertically top to bottom) stopping ¾ of the way down so lemon is still joined at base. rotate and cut in half again repeating as above. You will now have 4 quarters but they are all still joined at base.
Fill the cut lemons with 1 tbls spoon each of coarse salt.
Place the lemons onto the jar, squeezing them to fit tightly together. Cose the lid tightly and leave in a cool place for 1 week
After 1 week I decided to put the preserved lemons into 2 jars for easy access and less possible contamination. After dividing them in half
Top each container with the lemon juice and your choice of aromatics. The lemons should be completely immersed in the lemon juice.Add about 2 cm olive oil to each jar and close tightly. Leave in a cool place for at least 4 weeks. Once ready open taste and refrigerate for 6-12 months.
