These lemons are quintessentially Greek with their flavouring of rigani. Use them to flavour roasts, finely chopped in stuffings or salads, or to accompany fish.
- Soak lemons, weighted with a saucer, in a bowl of cold water for 2 days, changing the water 4 times a day, then drain. Cut lemons into 8mm-thick slices, remove seeds and layer in a large plastic container, sprinkling with salt as you go. Refrigerate, covered, for 1 day.
- The next day, pack lemon slices into glass jars with oregano and bay leaves, pour in the juices that have accumulated, then enough olive oil to cover lemons. Seal jars and refrigerate for 2 weeks before using.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set