Sterilise a clip-top Kilner – for 15 minutes at 140C/275F/gas mark 1 or put in a large pan, fill the pan with water and bring to the boil.
I’ve used 500ml and 1l jars.
Loads of cource sea salt – a large bag.
6 Lemons – I get mine from Unicorn Grocery at the start of the year.
Once the jar is cool enough to handle, or on its way there, wash and dry the fruit, remove any stems, and slice the lemons almost in separate quarters lengthwise, stopping just short of the stem end. The aim is to leave four pieces that are still joined over a cm or two.
Working over a bowl, fill the lemons with a tablespoon of salt each, placing them in the jar as you go, together with any salt that has escaped. Press them down as firmly as you can. Stop just before you reach the top, add the last bit of leftover salt and release as many air bubbles as you can. With luck, all the squeezing will have liberated enough lemon juice to comfortably cover the fruit; if not, add more before sealing the jar. Have a couple of lemons spare for more lemon juice, or buy a bottle of lemon juice to top up.
Leave for at least 3 weeks.
I also added some peppercorns, coriander seeds, bay leaves and a chilli. All these are optional.
Check out Guardian http://www.theguardian.com/lifeandstyle/2014/feb/15/make-your-own-preserved-lemons and David Lebovitz http://www.davidlebovitz.com/2006/12/moroccan-preser-1/