Preserved Lemons With Ginger And Mustard

Ingredients

• 6 small thick-rinded lemons
• Salt (for stuffing and brine)
• Rape vinegar
• Fresh ginger
• Jamaica pepper (allspice)
• 3 cloves garlic
• 2 ounces mustard seed

Method

1. 1 Rub lemons clean with a flannel cloth. Slit them into quarters lengthwise, stopping before reaching the bottom pulp.
2. 2 Stuff the slits generously with salt. Place lemons upright in a pan and let them sit for 5-6 days, turning them three times daily in their own juices until tender.
3. 3 Prepare a pickle by boiling rape vinegar, lemon brine, ginger, and Jamaica pepper. Skim and let cool completely.
4. 4 Pour the cold pickle over the lemons along with garlic cloves and mustard seed. Ensure lemons are submerged.