Preserved Lemons

1. 1

   Boil 4 scrubbed lemons until softened, 10-12 minutes.

2. 2

   Transfer lemons to a bowl of ice water. Reserve cooking liquid.

3. 3

   Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact.

4. 4

   Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a 1-quart heatproof jar and add brine. Cover and chill at least 2 weeks.

No additional tips available.