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1. Pack a little salt into each lemon and squash back into shape. Wedge them into a large sterilised jar, layering with salt, bay leaves, peppercorns and star anise as you go. (To sterilise, wash in hot soapy water, rinse and put in the oven at 140C/fan 120C/gas 1 for 15 minutes.) Pour over the lemon juice (if there's not enough liquid to fill, top with water) then seal. Give the jar a turn every few days to redistribute the salt and leave for 4-6 weeks.

Per serving

655 kcalories, protein 21.5g, carbohydrate 76.9g, fat 31.3 g, saturated fat 8g, fibre 3.4g, salt 0.51 g

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• Good Stuff

  11 December 2008

  Good Stuff commented on this recipe

  This is a fantastic way to prepare lemons to just stuff in a chicken, or rub it over the skin. Gives it a real zing! Only problem is, they really don't last more than a year.

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• Hannah Dawson

  27 August 2009

  Hannah Dawson commented on this recipe

  did these this morning for an addition to my xmas pressies, i'm doing hampers for everyone, and they look absolutely stunning. did them in smaller jars though, i used a little more salt, star anise, peppercorns and bayleaves for this reason, but am super impressed with how good they look.

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Ingredients

• 250g coarse sea salt
• 12 lemons , unwaxed, 6 juiced, 6 quartered but still joined at the bottom
• 8 black peppercorns
• 3 star anise
• 3 bay leaves

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Difficulty and servings

Makes one large jar

Preparation and cooking times

Takes 30 mins, plus preserving time

Vegetarian

Ingredients

• 250g coarse sea salt
• 12 lemons , unwaxed, 6 juiced, 6 quartered but still joined at the bottom
• 8 black peppercorns
• 3 star anise
• 3 bay leaves

Per serving

655 kcalories, protein 21.5g, carbohydrate 76.9g, fat 31.3 g, saturated fat 8g, fibre 3.4g, salt 0.51 g

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