125g of coarse SEA SALT or ROCK SALT
3 BAY LEAVES
1 Tbsp CUMIN SEEDS
Place the lemons in a large saucepan & add enough water to cover them. Place over medium heat and bring to the boil. Boil for five minutes. Drain and rinse the lemons and cold water.
Trim the ends of the lemons and cut into quarters or large wedges. Using half of the salt spread it over the flesh of the lemons. Pack the cut lemons and to sterilize jars. Add one bay leaf to each jar and a some of the cumin.
Place the saucepan back on the heat with the 500ml measure of water and the remaining salt & bring to the boil.
Remove from the heat & fill each jar with the hot saltwater brine & seal the jar. store in a cool dark place for at least a few months before using. Once sealed these lemons store well for up to a year. Once open, store in the refrigerator.