Preparation

• 1
  Quarter the lemon lengthways and allow for a 5mm of the base
• 2
  Sprinkle the cut lemons with salt
• 3
  Put the lemons into a sterilised jar (1.5 litres) and pour over mixture and fill the jar to the top and seal.
• 4
  To serve: discard and remove the pulp from the rind.
• 5
  Squeeze the juice from the lemon rind, rinse rind well and slice thinly.
• 6
  Can be served with a platter of olives, cubed feta cheese and olive oil lightly sprinkled over.
• 7
  The rinds can also be used in tagines, casseroles, with salad for a fish dish.