Wanneer daar 'n oorvloed van suurlemoene is, bewaar 'n paar vir die toekoms of gee hierdie oulike potjies as geskenke. Dit lyk ook ongelooflik mooi op enige kombuisrak.
Ingredients:
250g coarse sea salt
12 lemons un-waxed (6 juice only and 6 quartered but still joined at the bottom)
8 black peppercorns
3 star anise
3 bay leaves
Method:
1. Pack a little salt into each lemon and squash back into shape. Wedge them into a large sterilised jar, layering with salt, bay leaves, peppercorns and star anise as you go.
2. Pour over the lemon juice (if there's not enough liquid to fill, top with water) then seal.
3. Give the jar a turn every few days to redistribute the salt and leave for 4-6 weeks. (Lasts for ± 18 months.)
Tip: Warm the lemons in a very low oven for 5 minutes. This makes them release more juice, and they preserve for longer.
