Preserved Lemons

• 10 lemons
• 500 ml/17 fl oz/2 cups

Bring the water and 275g/10oz/generous 1¼ cups of the salt to the boil in a saucepan, then remove from the heat.

Slice the lemons into quarters lengthwise, stopping just short of the stem end, so that the quarters remain attached at the base. Rub the lemons in the remaining salt, then tightly pack into sterilised jars. Pour the salt water over the lemons and set aside to cool.

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