Salted preserved lemons

Method

1. Add salt and water to a pot and bring it to a boil. Set the pot aside and let it cool down. 2. Wash the lemons in lukewarm water, making sure they are super clean. Give them a good scrub. 3. Score the lemons from the bottom up, as in the photo. 4. Push the lemons into a sanitised preserving jar. I use relatively large jars that can hold up to 1.5L. 5. Pour the cool salt brine over the lemons, lay a piece of parchment paper on the top, and close the jar. 6. Store the lemons at room temperature for at least 6 weeks.