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Pickled lemons

Ingredients 4
Servings 0


  • 12
    lemons, scrubbed
  • 500
    coarse salt
  • 3
    bay leaves
  • 100
    olive oil


Quarter lemons. Place 15-30 ml (1-2 tbsp) salt in a large preserving jar.
Pack lemons into jar, distributing salt and by leaves in the jar as you pack. Pour in olive oil.
Seal jar and store for 4 to 5 weeks.
(The lemon juice will have formed a brine with the salt, and the peel will be beautifully pickled.)

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