Preserved Lemons

A staple in Middle Eastern cooking, preserved lemons add a complex note that’s both salty and citrusy, providing that exotic touch to your dishes.

Ingredients

• 8-12 smallish lemons, stems removed, washed and dried
• 8-12 tablespoons kosher salt
• 1 large cinnamon stick
• ½ tablespoon coriander seeds, lightly toasted and cracked
• 2 small bay leaves
• 2 small, dried chilies
• enough additional lemon juice to cover lemons in the jar
• 1 - quart glass jar or 2 pint jars

Instructions

1. Working with a sharp knife, and from the pointed end of the lemon (not the stem end), slice through the tip of the lemon and run your knife to within about ¾ of an inch from the stem end, do NOT fully cut through the lemon. Rotate the lemon 90 degrees and make another slice through the tip so that in the end you have an X cut deep into the lemon with the stem end remaining intact. Gently pull the lemon open with your fingers, like parting petals of a flower and spoon about a tablespoon worth of kosher salt inside. Pop the lemon into your clean Ball jar and repeat with other lemons until the jar is half full.
2. Add the bay leaves, cinnamon, coriander and chilies to the jar then continue adding more cut and salted lemons. When almost full use a cocktail muddler, or the handle of a wooden spoon to jam the lemons as tightly into the jar as possible. When no more will fit, top up the jar with some extra fresh lemon juice, so that nothing is exposed. Place a lid on the jar and set it on your countertop overnight. For the next 3-4 days, press the lemons down again to release more of their juices, and again, top with more fresh juice if needed to make sure everything is submerged.
3. Set aside in a cool dark place away from direct sunlight for a month to let the lemons fully preserve. Once fully cured, the lemons can be stored in your fridge for 6-9 months.
4. To use the lemons, rinse gently with cool water to remove any excess salt. Cut away the flesh (all you want is the peel), and slice, chop or puree it to add to your dish.