Preserved Lemons
Ingredients
- 6 lemons medium
- 1/4 cup Kosher salt
- 2 cups lemon juice fresh
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1/2 tsp ground coriander seed
- 1/2 tsp nigella seeds
- 1/4 tsp fenugreek seeds
- 8 dried allspice berries
- 1 cinnamon stick
- 1 bay leaf
Instructions
- Quarter each lemon lengthwise so that it stays attached by about 1⁄2" at the stem end. Place lemons in a bowl and stuff with the salt.
- Transfer lemons to a sterilized 1-qt. glass jar and add the lemon juice, peppercorns, cumin, coriander, nigella, and fenugreek seeds, allspice, cinnamon, and bay leaf; seal with a tight-fitting lid and set aside in a dark place, shaking jar every other day or so, until lemons are soft, about 1 month.
- Refrigerate after opening, and use within 2 weeks.
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