10 lemons; cut in wedges
60 g salt
2 cinnamon sticks
5 whole cloves
3 bay leaves
6 peppercorns
white wine vinegar
Mix together the lemons and salt. Layer with the spices in wide-necked sterilized jars. Press with a wooden spoon to release the juices. Cover the lemons with vinegar and seal the jars securely with acid-proof lids. Store for 1 month to mature.