There always seems to be a lot of uncertainty regarding preserving lemons and more importantly what to do with them.  As our New Zealand lemons are in abundance right now it is the perfect time to preserve them so they are ready for the summer months. The lemons are preserved in salt and lemon juice and the flavour of the lemon intensifies to another level.  You only use the skin which can be added to salads, dressings, stuffed into fish, chopped into marinades and added to vegetables. It really does bring a whole new dimension of flavour to your dishes.

Makes 1 large  jar (2 litre jar)

Ingredients

8 lemons, unwaxed

½ cup sea salt, coarse

1 2 litre jar, sterilised with lid

Method

Wash the lemons and pat dry. If they are waxed you may need to scrub them to remove the wax.

With each lemon, cut off any stems. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Then make another cut the same way, as if you were cutting the lemons into quarters, but not all the way through.

Holding the lemon over a bowl, spoon in a teaspoon of salt to fill the crevasse.  Place into the jar and continue with the remaining lemons.  You need to squeeze as many lemons as possible into the jar.  Sprinkle over the leftover salt and cover with enough lemon juice to cover the lemons.

Secure with a tight fitting lid.

Leave the lemons to preserve for at least 4 weeks, out of direct sunlight.  It is advisable to turn the jar over every so often so the salt and juices mingle.

After the 4 weeks you can start to use the lemons.  You only need a little lemon rind as it is very intense.  Cut off the segment you need, and place the remainder back into the jar.  Seal and place in the fridge for up to a year.  With the lemon that you want to use.  Remove the flesh and discard and rinse the rind under cold water, pat dry and use as desired.