Preserving lemons

While my big sis wings her way from Singapore to Perth we thought we'd pay a small homage to her and her wonderful tagines by preserving some lemons. Brine is the magic ingredient here which translates as sea salt, pepper corns, cinammon, bay leaves, cumin and coriander seeds.
The trick, apparently, is to quarter the lemon almost to the base, rub in the salt mixture, then reshape the fruit. Press as many lemons as you can firmly into a jar, add a bit more juice and salt and leave for a month to vout away.
As my sis would say, "pretty speccy.". Happy landings sweet pea.