Tuesday, August 18, 2009
Salt, 1 dessertspoon of salt per lemon, plus one for the jar
Freshly squeezed lemon juice
Use thick-skinned lemons cut into quarters. Place the lemons, flesh side down, in the jar, sprinkling each quarter with salt as you add it to the jar.
For every lemon use a good dessertspoon of salt, and one for the jar.
When the jar is full, press right down on the lemons to squeeze as much juice out, filling the jar with more slices, again squeezing right down. Then immerse all the lemons by topping up the jar with fresh lemon juice. Use what Simon calls, 'pizza tables', (the little plastic device to stop takeaway pizza topping from sticking to the cardboard lid). These hold the lemon quarters under the lemon juice. Put a lid on the jar and 6-8 weeks later they will be ready to use.
Source: The Cook and the Chef