Ingredients 20 Lemons
1 kg Coarse Salt
60 ml Wine vinegar (preferably white)
Slice the lemons into quarters from the top to the core. Do not slice through. It should resemble a flower with the quarters attached to the core.
Fill the lemon with salt.
Pack the lemons into a sterilized container. (make sure its TIGHT.)
Sprinkle a layer of cloves, bay leaves, cinnamon and peppercorns on top of the packed lemons. Flavour them as you like, if you prefer a more cinnamon-y flavour, just add more cinnamon and so-on withe the other ingredients. Be careful because bay leaves can have quite a strong flavour.
Repeat steps 2 to 4 until the container is packed tightly and pour the wine vinegar over the whole thing.
Cover tightly and store in a cool dark place. Make sure you give it a shake every so often to evenly distribute the liquid. Keep them for a week or so and they will be ready for use.