Preserved Lemons

By kathryns

Use thick skinned lemons, not Meyer, if possible.

Ingredients

• Lemons
• Coriander Seeds
• Bay Leaves
• Pepper Corns
• Kosher Salt

Preparation

Step 1

Use thick skinned lemons. Cut off ends. Slice lengthwise without going through, into quarters. Push some kosher salt and a few coriander seeds into slits.

Put kosher salt, pepper corns, coriander seeds and bay leaf in jar. Stuff lemons into jar, pushing down. Add another bay leaf and a few coriander seeds on top. Cover tightly with lid. Leave on counter, turning every few days, for a month.

When using, remove and discard flesh from lemon quarter. Slice peel and chop to use as needed.