Preserved lemons are easy to make when you follow some simple guidelines.
First you must ensure that your bottles are sterilised and that your lemons are fresh.
Use only good quality salt ( I use Celtic Sea Salt) and you are on your way.
Cut the lemons into quarters - removing any thick white pith.
Dab the lemons into salt and place in your jar.
When your jar is 1/4 full - push it down with a muddler.
This will release the juices of the lemon.
Keep going until your jar is 4/5 full.
If the lemon juice does not cover the lemons - top up the jar with olive oil - or filtered water that has been made into a brine.
Leave for at least 4 weeks before use.