A fantastic flavour burst for roasts, stews, tagines and curries – plus, it keeps for ages in the fridge.
Wash and dry 2 lemons.
Finely dice one and a half lemons, including the peel. If the skin is very thick, you can peel some off. Remove as many seeds as possible.
Put the diced lemon (and any juice) into a bowl and sprinkle with ½ a tablespoon of salt and 2 tablespoons of sugar. Squeeze in only the juice of the remaining half lemon. Stir to coat the lemons well and put into a clean jar (with a bit of space to give them a good shake).
Let the mixture sit for at least 4 hours at room temperature, shaking the jar periodically. It can be served after 4 hours, or you can refrigerate them for up to a week.
Vitamin C is packed into the humble little lemon. Besides the immunity and skin health benefits that lemons offer, the Vitamin C acts as a powerful antioxidant, neutralizing free radicals that cause damage to cells.