Lemons in salt preserve

This lemon in salt preserve is used in Moroccan cuisine to give dishes extra zing.

Makes 1 x 580 ml jar

• 3 lemons
• 2 limes
• coarse salt
• 1 bay leaf
• 6 – 7 whole black peppercorns

Quarter lemons and limes. Sprinkle a layer of coarse salt in the bottom of a sterilised jar. Pack lemons and limes as tightly as possible in jar. Put bay leaf in jar and fill it with coarse salt. Add peppercorns. Close tightly and leave outside the fridge for a few days. Turn jar occasionally. Keep jar of lemons in the fridge for at least 3 weeks before use. Rinse lemons under cold water before using to remove salt. The lemons last well in the fridge for up to 6 months.