These are great for adding an authentic zing to a tajine.
8 unwaxed lemons
2 bay leaves
3 cloves
8 coriander seeds
8 peppercorns
sea salt
Cut four of the lemons into wedges, 4 or 6 per lemon if they are small home grown lemons, into 8 if they are larger.
Squeeze the juice from the remaining four lemons.
Take a sterilised jam jar and press a layer of the lemon wedges firmly into the bottom. Sprinkle in a couple of teaspoons of sea salt, a couple of peppercorns, coriander seeds and a clove. Continue this process until there is a space of a couple of centimeters left at the top of the jar.
Pour in the lemon juice, screw on the lid and leave in a cool dark place for at least a month before using.
