Lemons preserved in salt
1kg of lemons
60g of coarse salt
1.5 litres of mineral water
thyme, chillies, cloves
Put the lemons in a saucepan and cover with water.
Bring to the boil and add a spoonful of coarse salt.
Allow them to cool in the water.
Take the lemons and cut a cross into them to roughly a third of their length.
Put a teaspoonful of course salt into each lemon.
Place the lemons in a jar.
Bring the mineral water to the boil and cover the lemons with boiling water.
Add the spices.
Leave to cool and seal the jar.
Store out of direct light.
Leave the lemons for at least one month before using.