Cut a lemon into quarters- but don’t cut all the way through the lemon.
Open up the lemon and fill the rock salt inside the lemon quarters. Place lemon into a sterilised jar.
Continue with all lemons adding cinnamon, bay leaves and a few peppercorns as you go.
Pour over lemon juice or juice of more lemons and top with 1cm olive oil. Make sure the lemons are totally covered.
Ready to eat in 8 weeks.
Quick and easy to make when it’s lemon season!
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