8-10 Meyer lemons, cleaned
3/4 cup rock salt,
1/3 cup raw sugar
Extra fresh squeezed lemon juice, if needed
Remove imperfections and cut the tip off each lemon. Cut the lemons into quarters from cut side keeping base intact.
Pack salt into opening lemons and pack tight.
Pack the lemons in the jar and squash them down so that lemon juice rises to the top of the jar and covers them. Use extra juice if needed.
Once sealed, leave the jar in a dark cupboard for a few days and then refrigerate for a week or so until needed
Discard the pulp before using in dishes for eating otherwise you can use them whole to stuff poultry.
Use a sterilised glass jar
You can also add dried herbs, leaves or spices to the lemons – such as peppercorns, juniper berries, bay leaves, cloves, coriander seeds, cinnamon sticks,