Five-Day Preserved Lemons

1. 1

   Make incisions in lemon peel at 1-inch intervals ?

2. 2

   do not cut into flesh.

3. 3

   Place lemons in heavily salted water, to cover, in stainless pot and bring to a boil.

4. 4

   Reduce heat and simmer until peel is soft.

5. 5

   Drain and save cooking liquid.

6. 6

   Put blanched lemons into canning jars or ceramic containers.

7. 7

   Cover with cooling liquid and lemon juice, if necessary.

8. 8

   To each 2 quart (or larger) jar add cinnamon sticks, coriander seed, black peppercorns, cloves and bay leaves.

9. 9

   Let sit for 5 days to develop flavor ?

10. 10

    turn upside down each day to distribute spices.

11. 11

    It is very important to cover lemons with liquid ?

12. 12

    push them down with a spoon to release juice, then add cooking liquid or fresh lemon juice to cover if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.