Sort ingredients
plumm25
QR Code
Listen
Pdf
Before starting, get a jar just large enough to accommodate all the lemons tightly. To sterilise it, fill it up with boiling water, leave for a minute and then empty it. Allow it to dry out naturally without wiping it so it remains sterilised.
Wash the lemons and cut a deep cross all the way from the top to 2cm from the base, so you are left with 4 quarters attached. Stuff each lemon with a spoonful of salt and place in the jar. Push the lemons in tightly so they are all squeezed together well. Seal the jar and leave for at least a week.
After this initial period, remove the lid and press the lemons as hard as you can to squeeze as much of the juice out of them as possible. Add the rosemary, chilli and lemon juice and cover with a thin layer of olive oil. Seal the jar and leave in a cool place for at least 4 weeks. The longer you leave them, the better the flavour.