Preserved Lemons Middle Eastern Style

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This is stephanie alexander's recipe and it's one of the simplest i've seen. I have 2 jars on top of my fridge and they look great as well as adding an incredible depth of citrus flavour to foods. Let the lemons mature for at least 4 weeks before using, and the final result keeps a whole year without refrigerating, so get your old empty jars out!!

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Steps

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Scatter a spoonful of salt into a 1 litre sterilised jar.

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Pack the lemons into the jar , cut side to the middle , inserting pieces of bay leaf , cloves and bits of the cinnamon every so often.

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Cover with extra juice if you need to.

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Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly', you're done !"]".

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Ingredients

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coarse salt, lemons, bay leaf, cloves, cinnamon stick, lemon juice