SALTED LEMONS

One of the simplest preserves you can make and add a flavour boost to salads, sauces, marinades and dressings.

It's as easy as slicing lemons whole (with the peel attached) or cutting them into quarters nearly to the stalk. Sprinkle the slices or pack the inside of cut lemons with rock salt. Use a good tablespoon for each lemon and don't use iodised salt - it makes the preserve bitter. Throw a large handful of salt in a sterilised jar and pack the lemons in as tightly as you can. Add a couple of bay leaves, some coriander seeds, chillies or cinnamon sticks as you like. Top up with lemon juice, then add a little olive oil so the lemons are covered. Screw on the lid and leave in a cool dark place for a month. To use, scrape off the flesh and white pith. You can also use the liquid from the jar in dressings. This method works for all citrus - try preserving lines, grapefruit and even oranges.

Recipe courtesy NZ Gardener, Garden Diary