Janie 10-21-99 10:06 PM
250 g. (1/2 lb.)Coarse kitchen salt
10 lemons, scrubbed and cut in quarters
1 bay leaf
1 stick cinnamon
Extra lemon juice
Scatter a spoonful of salt into a 1 litre (1 quart) sterilized jar. Tip lemons into a plastic tub with remaining salt and mix well. Massage fruit vigorously and pack into jar, curved side out, inserting pieces of bay leaf, cloves and splinters of cinnamon at intervals. Press down hard on fruit to release as much juice as possible.
Spoon salt mixture left in tub over fruit. Cover with extra lemon juice.
With a clean cloth dipped in boiling water, wipe neck free of salt and cap tightly. Let lemons mature for at least a month in a cool spot (not fridge) before using.
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