Preserved lemons are easy to make. They are used a lot in Middle Eastern and North African cooking to add a citrusy boost to dishes.
4-6 lemons, washed per jar
1 tablespoon salt per lemon
1-2 bay leaves per jar
Sterilise a couple of jars (whatever size you have).
Cut the lemons lengthways into quarters keeping the stalk end on.
Mix them with 1 tablespoon salt per lemon and stuff them into the jars as tightly as you can, add 1-2 bay leaves per jar. Gradually over the course of a few days, liquid will be released from the lemons. The liquid should cover the lemons completely.
At the end of that time they should be refrigerated. The lemons will last for a year if you make sure you use a clean spoon whenever you remove any from the jar. To use, discard the flesh of the lemons and use the rind.