Sterilise glass canning jar by filling it with boiling water and letting it stand for ten
minutes in the sink, then drain.
Sprinkle a few teaspoons to a tablespoon of salt in the sterilised glass jar. Set aside.
Wash lemons and pat dry, slice one nub off the end. Cut the lemon into quarters or sixths depending on the size, from the sliced end downwards – but stop short of cutting all the way through. This keeps the lemons in-tact.
Open up the lemon segments and spoon in about 2-3 teaspoons of sea salt into the centre,
then squish the segments together. Repeat! (Note: if you’re making a large
batch, and this feel time consuming – don’t worry about keeping your lemons
intact, add salt to a bowl and toss the segments in there to coat).
Pack the lemons as tight as you can into your jar, use a wooden spoon to help squash them
down and release the juice to create a brine.
Add one bay leaf, sprinkle pink peppercorns over the top, and an additional tablespoon of salt.
Top the jar off with fresh lemon juice, so the entire contents is submerged – right up to
the lid. Cap, label and date.
After a few days, add more lemon juice if needed. Store somewhere out of direct light.
After one month, the lemons are ready to use – you will notice they have softened and
changed colour. Rinse under running water to remove excess salt before using.