8 unwaxed lemons
2-3oz (50-75g) coarse salt
¾ litre preserving jar.
Cut 5 lemons into quarters as far as the blossom end, do not cut through them. Fill the gaps between the quarters with salt. Sprinkle the bottom of the jar with salt, and squash in the cut lemons, sprinkling with the rest of the salt as you go. Juice the remaining 3 lemons and pour into the jar. You can top up with water, or citric acid dissolved in water. The lemons must be covered with liquid. Store for at least 4 weeks.
I tend to keep my jar of lemons in the fridge after the first four weeks. They keep for ages.
To go with our weekend barbeque I briefly cooked some broad beans, podded, and divested of their leather jackets if they are anything but tiny, and mixed while warm with half a preserved lemon, flesh and rind, chopped small and a little olive oil. Served at room temperature, the sort of food we love.