12 medium lemons, thinly sliced and seeded
50 g (2 oz) salt
5 g (1 tsp) black peppercorns
2 bay leaves
350 ml (12 fl oz) corn oil
100 ml (4 fl oz) olive oil
50 g (2 oz) salt
5 g (1 tsp) black peppercorns
2 bay leaves
350 ml (12 fl oz) corn oil
100 ml (4 fl oz) olive oil
method
1. Arrange the lemon slices in layers in a colander, sprinkling the salt between the layers. Leave them to stand for 24 hours.
2. Divide the lemon slices among small sterilized glass jars. Divide peppercorns and bay leaves between the jars.
3. Mix the oils together. Fill each jar with the oil mixture, making sure that no air bubbles are trapped.
4. Seal the jars tightly and store them in the refrigerator for 3 weeks before serving.
2. Divide the lemon slices among small sterilized glass jars. Divide peppercorns and bay leaves between the jars.
3. Mix the oils together. Fill each jar with the oil mixture, making sure that no air bubbles are trapped.
4. Seal the jars tightly and store them in the refrigerator for 3 weeks before serving.
serving amount
makes approx. 1 kg (2 lb)
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