Bags of ripe lemons reduced for quick sale prompted me to get preserving...
I washed & partially quartered the lemons.
Added sea salt to the insides.
Tightly packed them in a sterilised jar, layering with more salt, peppercorns, a star anise & some bay leaves.
Topped up (& covered) with fresh lemon juice & sealed.
I shall leave them for about 4-8 weeks before testing...
The leftover lemons were turned in to yet more Lemon Curd!