More than 45 minutes (Plus pickling time)
Makes 3-4 cups
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Ingredients:
- 8 lemons
- ½ cup (125ml) coarse salt
- 2 cups (500ml) lemon juice
- 10 sprigs fresh thyme
- Pinch chilli flakes (optional)
- 1 Tbsp (15ml) pink peppercorns, crushed (optional)
Method
- Scrub lemon skins clean, then quarter lemons, keeping them attached on one end, and deseed.
- Sprinkle salt in the centre of each lemon, close the quarter segments so that it’s a lemon shape again, and place in a clean 1L jar.
- Pack lemons tightly, pushing them down.
- Top with lemon juice and add thyme, chilli flakes and peppercorns (if using).
- Set aside in a cupboard for 2 weeks, away from direct sunlight, shaking the jar every day to distribute salt and liquid.
- Keeps for 5 months in the fridge, as long as the lemons are kept submerged in liquid
