Preserved Lemons

1. 1

   To make preserved lemons: Wash the lemons and quarter them, leaving them attached at the stem end.

2. 2

   Sprinkle the insides with kosher salt and reshape the fruit, then pack them in a canning jar, sprinkling salt generously between the layers.

3. 3

   Add 2 tablespoons of kosher salt, cinnamon sticks, bay leaves, black peppercorns and fresh lemon juice to cover, leaving 1/2 inch of space at the top.

4. 4

   Seal the jar and let the lemons stand in a warm place for four weeks, turning the jar upside down from time to time.

5. 5

   To use, discard the pulp and rinse the peel under running water.

No additional tips available.