METHOD
Stand a lemon on its stem end on a cutting board; cut down centre as if cutting in half, but stop about 1cm above stem. Make a perpendicular cut, identical to the first creating a cross pattern without cutting all the way through to hold its shape.
Over a bowl, hold the lemon upright, spread its four quarters open and pack in as much salt as you can.
Push the lemons into a jar as firmly as possible and fit as many as you can. Add all the dry spices into the jar, seal it and give it a good shake. Place the jars in a dark cool cupboard for 5 days. You will notice juice will start to form in the bottom of the jar, give it a shake once a day.
After 5 days, open the jars and condense the lemons mostly into one jar, fill with lemon juice till the lemons are submerged, shake and continue to leave in the cupboard for 4-5 weeks till the peel becomes more transparent and delicious.
You can then move the lemon to the fridge to enjoy chilled. Enjoy!
