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| lemons salt & olive oil |
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| remove the pedicel |
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| cut in half almost through the blossom end |
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| then in quarters |
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| again not all the way through |
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| open one way and fill with salt |
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| the turn 90 degrees and fill again |
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| give is a jiggle to remove excessive salt |
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| place in kilner jar |
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| repeat pack them in |
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| until its full with an inch spare at the top |
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| fill with olive oil & place a gauze in the top |
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| leave a bit of space between gauze and top of oil |
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| this is a 950ml kilner took 6 lemons |
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| salted lemons - leave for at least 4 weeks |
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