Preserved Lemons

• 10 lemons
• 1 tablespoon rock salt
• 1 cup lemon juice
• 1 teaspoon black peppercorns
• 1 bay leaf
• 2 tablespoons rock salt, extra

1. Scrub 10 lemons under warm running water with a soft bristle brush to remove the wax coating, cut into quarters, leaving the base attached at the stem end.
2. Open each lemon, remove any visible pips and pack 1 tablespoon of rock salt against the cut edges of each lemon.
3. Push the lemons back into shape and pack them into a 2 litre (8 cup) sterilized jar with a clip or screw-top lid.
4. Depending on the size of the lemons, you may not have room for them all.
5. Pack them firmly into the jar.
6. Add the black peppercorns, bayleaf and extra rock salt to the jar, and fill the jar to the top with lemon juice.
7. Seal and shake to combine all the ingredients, and leave in a cool, dark place for 6 weeks, inverting the jar once a week.
8. In warm weather, store the preserved lemons in the refrigerator.
9. The liquid will be cloudy initially, but it will clear after the fourth week.
10. To test if the lemons are preserved, cut through the centre of one of the lemon quarters.
11. If the pith is still white, the lemons are not ready.
12. Reseal and leave for a week before testing again.
13. The lemons should be soft-skinned and the pith should be the same colour as the skin.
14. Once the lemons are preserved, cover he brine with a layer of olive oil.
15. Replace the olive oil each time you remove some of the lemon pieces.

lemons, rock salt, lemon juice, black peppercorns, bay leaf, rock salt

Taken from www.food.com/recipe/preserved-lemons-140971 (may not work)