Preserved lemons

• 500g Lemons, Limes, or other citrus fruits (juiced rinds too, or zested citrus fruits) - roughly 8 medium lemons

• 75g Salt

• 1 Bay Leaf

• 4 Black Peppercorns

• 2 Cardamom Seeds

1. Juice half of the citrus. Slice the remaining into quarters.

2. Rub the juiced and sliced citrus with the salt.

3. Place the salted citrus, bay leaf, and black peppercorns into a jar.

4. Pour over the lemon juice and press down to cover the lemons in the juice.

5. If using only citrus rinds, add 125g of lemon or lime juice.

6. Seal the jar and leave in a cool, dark place for 4 weeks minimum, until the skins are soft, floral, and no longer salty or sour.

7. This can stay sealed at room temperature for a year. Once opened, it is best to store in the fridge.