You could juice them and freeze that, or quarter them lengthways and place in sterilised jars with salt and sugar – you can add cinnamon sticks, bay leaves or peppercorns for extra flavour – but do make sure the lemons are covered with fresh juice before sealing the jars. This keeps for up to 6 months – but don’t use the juice as its too salty and discard the pulp. The rind can be sliced and used in / over dishes though.
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